Sunday, March 4, 2012

Red Cabbage

Cut a firm head of red cabbage in shreds, lay it in a sauce-pan with the following ingredients; one gill of vinegar, one teaspoonful each of ground cloves and salt, half a saltspoonful of pepper, two ounces of butter, and two ounces of sugar; stew it gently until tender, about one hour, shaking the pan to prevent burning, and serve it hot.

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