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Cabbages With Milk, or a la Creme


Boil and drain the cabbage. Put two ounces of butter in a saucepan, set it on a good fire, and when melted put the cabbage in with salt and pepper. Sprinkle on it a teaspoonful of flour, add half a pint of cream or good milk; keep stirring with a wooden spoon during the whole process; boil gently till the sauce is reduced, and serve warm.


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Hand-Book of Practical Cookery (1884).

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