A Cabbage Farce – 18th Century Cooking S6E4
Today we prepare a delicious dish called a “forced” cabbage or a cabbage “farce.” It comes from the second edition of 1747 Primitive Cookery cookbook. RECIPE: Half of a cabbage head chopped and scalded, mix with 1 lbs of lean ground beef, 1/2 lbs beef suet, spice to taste with salt, pepper, nutmeg and mace, add three egg yokes. Take mixture ant put in larger outer leaves of cabbage, place in pudding bag and boil for about an hour. This mix makes two medium sized dishes.

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