Posted by: hearttohearthcookery | August 11, 2019

Take a Good Cabbage

For the receipt (recipe), The Manner of Dressing a farc’d Cabbage for a Side-Dish, first take a good Cabbage.  In addition to the cabbage, you will need Flesh of Fowl, a piece of Veal, and bacon.

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Posted in Bacon, cabbage, culinary history, food, food history, receipts, recipes, Veal | Tags: , , ,

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  1. Scott Goodlow's avatar

    Are you doing any special events of Labor Day weekend? Scottgoodlow@gmail.com

    On Sun, Aug 11, 2019 at 9:21 AM Bites of Food History wrote:

    > hearttohearthcookery posted: ” For the receipt (recipe), The Manner of > Dressing a farc’d Cabbage for a Side-Dish, first take a good Cabbage. In > addition to the cabbage, you will need Flesh of Fowl, a piece of Veal, and > bacon. ” >

    By: Scott Goodlow on August 26, 2019
    at 4:38 pm

    Reply

  2. hearttohearthcookery's avatar

    Sunday, September 1, 2019, I will be preparing Swedish knackebrod at the 35th annual ScanFest (Scandinavian Festival) located at Visa Park, Budd Lake, NJ.starting at 10 am. ScanFest is a wonderful event that features the customs and history of six Nordic nations: Denmark, Estonia, Finland, Iceland, Norway and Sweden.

    By: hearttohearthcookery on August 26, 2019
    at 7:13 pm

    Reply


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