Ingredients
- a large spoonful of salt into the sauce pan
- two waters
- half done
Directions
Are boiled and dressed in the various ways we have just before directed for potatos. They should be covered with thick melted butter, or a nice white or brown sauce.
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Pick cabbages very clean, and wash them thoroughly; then look them carefully over again; quarter them if they are very large; put them into a sauce pan with plenty of boiling water; if any skum rises, take it off, put a large spoonful of salt into the sauce pan, and boil 'them till the stalks feel tender. A young cabbage will take about twenty minutes, or half an hour; when full grown, nearly an hour; see that they are well covered with water all the time, and that no or smoke arises from stirring the fire. With careful management, they will look as beautiful when dressed as they did when growing. It will much ameliorate the flavour of strong old cabbages, to boil them in two waters, _i.e._ when they are half done, to take them out, and put them into another sauce pan of boiling water.
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Are boiled in the same manner; quarter them when you send them to table.
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