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Cabbage Sauce
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Historic

Cabbage, boiled then stewed in butter. A dressing for goose (Glasse 1747)


Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

TO dress a goose with onions or cabbage.
SALT the goose for a week, then boil it. It will take an hour. You may either make onion-sauce as we do for ducks, or cabbage boiled, chopped, and stewed in butter, with a little pepper and salt; lay the goose in the dish, and pour the sauce over it. It eats very good with either.




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