Cut two large savoy cabbages in quarters, which trim and wash well, then
blanch them twenty minutes in boiling water, then lay them upon a cloth,
season them well, and stew them as directed in the last, use where
indicated.
_Chou-croute._ Take three or four pounds, not too sour, and put it into
a stewpan, with some slices of fat bacon, six onions cut in halves,
three cloves, a blade of mace, half a carrot, half a turnip, four
bay-leaves, and a few sprigs of thyme and parsley (laying the vegetables
at the bottom and the chou-crout over them, which cover with fat bacon;)
add a pint and a half of good stock, and stew it gently for two hours;
when ready to serve press them at the rim of the stewpan with a colander
spoon, and pour off as much of the grease as possible, it is then ready
for use where directed. Chou-croute is generally sufficiently seasoned
in the barrel, but it may perhaps require a little more pepper and salt.