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 Bone-in mutton pieces boiled with cabbage in very little water. Juices thickened as gravy. Known from J.Salmon  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukFackle Ingredients 2lbs scragg end of mutton salt and pepper 4lbs firm white cabbage 4 tablespoons plain flour 1 pint water Cut the meat into through the bone into thin chops, each with the bone in place. Cut the cabbage into big pieces, removing the stalks. Layer the meat and cabbage in a pan, sprinkling flour and seasoning between each layer. Add water and boil for at least 1 hour.  |
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