Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

white, or red cabbage, see that it be clean, then put it in a bowl, and pour boiling water on it. Leave it so till the leaves are soft and pliable, when take off and drain. Cut off the stump carefully, place the cabbage on the table, the top upward, then open it gently by spreading the leaves all around without breaking them; then, commencing with the centre leaves, put some sausage-meat between the leaves, finishing with the outer ones and raising them; that is, bringing the cabbage to its original shape as much as possible, and then tie it all around with twine. Put in a saucepan large enough to hold the cabbage easily, but not too large, a little salt pork, cut in small dice, rind of salt pork and trimmings of butcher's meat that you may have, but if none at all, put a little lean salt pork or bacon, and cut in dice also, half a carrot in slices, two onions in slices also, and then the cabbage on the whole. Half cover it with broth; water may be used instead of broth, but it makes a very inferior dish, while with broth it is unquestionably an excellent one for those who like cabbages. Simmer for two or three hours, according to the size of the cabbage. A piece of sausage may be placed on the cabbage also and cooked with it. Then dish the cabbage, remove the twine tying it; place the sausage around and also the salt pork if liked, strain the sauce on the whole, and serve warm. If the water or broth boils away while it is cooking, add more. _Sour-krout._--Soak in cold water for some time, changing the water three or four times; then put it in a stewpan with a pound of bacon, two ounces of sausages, and two ounces of lard to every quart of sour-krout, salt, and pepper; wet with broth, or with water, boil from five to six hours, and serve with the bacon and sausages on it. When cooked as above, but with water instead of