We’re leaving the 15th century behind, at this point, and moving boldly into the 18th! This recipe comes from The Compleat Housewife, written by Eliza Smith in England in 1773. Today’s recipe is entitled, “To boil Fowls and Cabbage” and is another forced meat yumminess!
Ingredients:
- a well shaped cabbage
- savory forced meat
- 2 eggs
- 2 whole chickens, cooked
- “some” melted butter
- slices of bacon
Pick yourself a nice, sizable cabbage, peel off a few of the outer leaves until it looks clean and good, and then use a sharp knife to cut off the top (like a lid), then cut out the inside of it. You want to form a cavity, in which you can put your meat, but it doesn’t have to be anything special. Set aside the removed bits of cabbage to stew up as a side dish.
Mix together “savory forced meat” (generally this means any ground meat mixed well with spices that you like, and I use a nice chub of country ground sausage meat) with two whisked eggs, so that it’s well distributed. Put the meat and egg mix into the hole in the cabbage, then put the “lid” back on. Wrap the stuffed cabbage with a cloth (cheesecloth or even a tea towel tied in place with kitchen string works well), and lower it into a large pot of lightly salted boiling water. Boil until the exterior of the cabbage is tender, and the meat inside is fully cooked (anywhere from 45 minutes to 3 hours, depending on the size of your cabbage and the rate of your boil – you want the meat inside to register AT LEAST 160°F to be food safe).
While your cabbage is cooking, roast up a couple of chickens or warm up some rotisserie chicken. Place these on a large platter, and then put the stuffed cabbage (removed from its cloth prison) in between them. Over everything, place several slices of cooked bacon, and then drizzle it with some melted butter.
This makes a lovely presentation, and is quite historically accurate to the 1750s!