Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Cabbage, Red, Pickled

cabbages across
cabbages across

INGRE- DIENTS. -Red cabbages, salt, and water; to eaten almost immediately after it is made.

A little bruised cochineal boiled with the vinegar adds much to the appearance of this pickle. Tie down with bladder, and keep in a dry place. the pickle will be much more crisp if the SEASONABLE in July and August , but frost has just touched the leaves.

CABBAGE, RED.

"Can choice and costly dainties taste more sweet
"Can choice and costly dainties taste more sweet

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