Bacon and Cabbage
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Bacon and Cabbage.
This, I need hardly say, is a favorite country dish at the South. The old-fashioned way of preparing it was to boil meat and cabbage together, and serve, reeking with fat, the cabbage in quarters, soaking yet more of the essence from the ham or middling about which it lay. In this shape it justly earned a reputation for grossness and indigestibility that banished it, in time, from many tables.
Yet it is a savory and not unwholesome article of food in winter, if the cabbage be boiled in two waters, the second being the "pot-liquor" from the boiling meat. Drain thoroughly in a cullender, pressing out every drop of water that will flow, without breaking the tender leaves; and when the meat is dished, lay the cabbage neatly about it, and upon each quarter a slice of hard-boiled egg.
When you eat, season with pepper, salt, and vinegar.
-----------
Bacon and Cabbage.
This, I need hardly say, is a favorite country dish at the South. The old-fashioned way of preparing it was to boil meat and cabbage together, and serve, reeking with fat, the cabbage in quarters, soaking yet more of the essence from the ham or middling about which it lay. In this shape it justly earned a reputation for grossness and indigestibility that banished it, in time, from many tables.
Yet it is a savory and not unwholesome article of food in winter, if the cabbage be boiled in two waters, the second being the "pot-liquor" from the boiling meat. Drain thoroughly in a cullender, pressing out every drop of water that will flow, without breaking the tender leaves; and when the meat is dished, lay the cabbage neatly about it, and upon each quarter a slice of hard-boiled egg.
When you eat, season with pepper, salt, and vinegar.
