Home › The Principles of Cookery › Cabbage, Creamed

Cabbage, Creamed

Thoroughly cleanse two young cabbages, and boil them until quite soft. Take them out, drain, and press them between two hot plates until they are dry, when they may be slightly chopped. Melt in a stewpan a piece of butter the size of an egg, add pepper and salt, then put in the cabbage, and turn it about for two or three minutes. When it is thoroughly heated, dredge a table-spoonful of flour over it, and mix with it very gradually a cupful of milk or cream. Serve on a hot dish. Time, half an hour. Probable cost, 1d. or 2d. each. Sufficient for three or four persons.