fresh butter, 1 pint of weak stock or broth, 1 gill of vinegar, salt and
pepper to taste, 1 tablespoonful of pounded sugar.
_Mode_.--Cut the cabbage into very thin slices, put it into a stewpan,
with the ham cut in dice, the butter, 1/2 pint of stock, and the
vinegar; cover the pan closely, and let it stew for 1 hour. When it is
very tender, add the remainder of the stock, a seasoning of salt and
pepper, and the pounded sugar; mix all well together, stir over the fire
until nearly all the liquor is dried away, and serve. Fried sausages are
usually sent to table with this dish: they should be laid round and on
the cabbage, as a garnish.
_Time_.--Rather more than 1 hour. _Average cost_, 4d. each.
_Sufficient_ for 4 persons.
_Seasonable_ from September to January.
THE WILD CABBAGE, OR COLEWORT.--This plant, as it is found on
the sea-cliffs of England, presents us with the origin of the
cabbage tribe in its simplest and normal form. In this state it
is the true Collet, or Colewort, although the name is now
applied to any young cabbage which has a loose and open heart.
BOILED CARROTS.