Chapter 16

Remove bone from mutton, thoroughly rub it with salt, pepper, and red pepper; roll up and tie into roll; cut up celery, onion, carrot, and turnip, and lay them at bottom of stewpan with sweet herbs and parsley; lay mutton on top of these, and pour round enough water to 3 parts cover it, simmer slowly 1-1/2 to 2 hours; lift mutton into dripping tin with few tablespoons gravy; set in brisk oven until brown; strain gravy and skim off fat, put Crisco into saucepan, and when brown, add flour, and brown also; then add gravy gradually, little pepper and salt, and 1 dozen button mushrooms, skinned; boil 8 minutes; dish mutton with mushrooms round, and gravy strained over.

February 2

_*Artichoke Soup Fried Fillets of Fish, Sauce Tartare Riced Potatoes Onions Stuffed with Nuts Egg Salad Toasted Cheese Russian Charlotte Coffee_

_*Artichoke Soup_--2 pints white stock or water, 1 pint milk, 2 pounds Jerusalem artichokes, 2 onions, 1 bay leaf, 1 strip celery, 2 tablespoons Crisco, pepper and salt to taste.

Wash artichokes, put 1 tablespoon vinegar into basin of water and keep artichokes in it as much as possible while paring them, to preserve their whiteness. Cut onions, bay leaf, celery, and artichokes into slices, melt Crisco in stewpan, fry vegetables 10 or 15 minutes without browning; then pour in stock and boil until tender. Rub through fine sieve, return to saucepan, add milk and seasoning, bring to boil and serve.

When a thicker soup is desired 1 dessertspoon of cornstarch, flour, or a mashed potato should be blended with little milk or stock, and added to soup a few minutes before serving.

February 3

_Consomme du Barry Roast Ribs of Beef *Franconia Potatoes Corn Cakes Mashed Turnips Radish Salad Marshmallow Pudding Coffee_

_*Franconia Potatoes_--Pare 10 medium-sized potatoes; parboil five minutes. Place on grate under roast ribs of beef. Baste with melted Crisco, and bake from 20 to 30 minutes, turning often.

February 4

_Steamed Oysters Lamb's Tongues, Tremont Style Browned Potatoes *Anchovy Fritters Romaine Salad Madeira Jelly Coffee_

_*Anchovy Fritters_--Pound yolks 2 hard-cooked eggs with 1/2 dozen bottled anchovies, 1 teaspoon capers 4 tablespoons Crisco and 4 tablespoons grated Parmesan cheese. Rub all through fine wire sieve and add yolk 1 raw egg and 1 tablespoon breadcrumbs. Season with pepper and with salt if it is needed.

Form paste into small balls, roll first in breadcrumbs, then in egg and again in crumbs, and drop into hot Crisco. Serve on napkin with grated Parmesan cheese. The recipe as here given may be doubled, and "redoubled" as many times as it is thought the demand for fritters will warrant.

February 5

_Broiled Smelts Chicken, a la Florentine Brussels Sprouts with Cheese Spanish Salad Cheese Loaf *Date Souffle Coffee_

_*Date Souffle_--Stone and chop 1/2 pound dates and cook them in 1/2 cup boiling water, mashing until smooth. Add 1 tablespoon melted Crisco, stiffly beaten whites 5 eggs, 1/4 cup sugar, 1 tablespoon lemon juice, and salt to taste. Pour into Criscoed souffle mold and bake until brown, or 25 minutes. Serve cold with boiled custard or whipped cream.

February 6

_Rose and White Radishes with Butter Cream of Mutton Soup Baked Bluefish, Breslin Style *Planked Chicken Jerusalem Artichokes Saute Apple and Cress Salad Snow Pudding with Chocolate Sauce Coffee_

_Planked Chicken_--Cream together 1/4 cup Crisco, 1 teaspoon minced onion, 1/4 tablespoon each of minced red pepper, green pepper, and parsley, 1/2 clove minced garlic, and 1 teaspoon lemon juice.

Split 1 young chicken as for broiling, place in pan, sprinkle with salt and pepper, dot over with Crisco, and bake until nearly done in a quick oven. Then Crisco plank, arrange upon it border made from 2 cups of hot mashed potatoes to which have been added seasoning and beaten yolks of 3 eggs. This is put on with a pastry tube and may be made as fanciful as desired, with rosettes and pyramids. Brush over with beaten egg diluted slightly with water, and place chicken in center. Peel and saute 8 large mushroom caps, place on chicken (which has been spread with prepared butter), place in very hot oven to brown potatoes and finish cooking chicken. Serve on plank at once.

February 7

_Crab Canapes St. Germain Soup *Braised Fillet of Beef French Bean Salad Bar-Le-Duc Cream Fruits Nuts Biscuits Cheese Coffee_

_*Braised Fillet of Beef_--Tie up fillet of beef neatly with string and put in stewpan, bottom of which has been well Criscoed and lined with thin slices fat bacon and 2 sliced onions. Cook for 20 minutes, then barely cover with stock, add 1 wineglass of sherry, and bring to a boil; then add 1 small onion stuck with cloves, 1 small turnip, 1 carrot, 1 bouquet of herbs, 1 tablespoon Crisco, salt and pepper to taste.

Let meat simmer gently in this for 1-1/2 to 2 hours. For garnish, take equal quantities of French peas and string beans, artichoke bottoms, new carrots and turnips. Cut latter in uniform shapes with fancy vegetable cutter, and cook them separate in consomme. Strain off about 3/4 pint of stock from fillet of beef, and pour on brown roux, made with 2 tablespoons each of flour and Crisco; stir until it boils, add small piece of glaze and reduce a little over quick fire. Add dash of kitchen bouquet, salt, and pepper. Dish up fillet of beef, glaze it with some of sauce, and arrange vegetables around it in little heaps, each kind separate. Serve remainder of sauce in a boat.

February 8

_Faubonne Soup Baked Fish Grenadins of Veal Roast Pigeons Endive Salad *Fruit Snowballs Coffee_

_*Fruit Snowballs_--Cream 1/4 cup Crisco with 1/2 cup sugar, add 1/4 cup milk, 1 cup flour, 1 teaspoon baking powder, and 3 stiffly beaten egg whites. Mix and divide into small Criscoed molds, cover with Criscoed papers, and steam 35 minutes. Turn out, sprinkle with powdered sugar, garnish with candied cherries and pineapple and serve with custard sauce made with egg yolks.

February 9

_Petite Marmite *Goulash of Veal Cauliflower, Cream Sauce Braised Endive Orange Salad Mousseline Pudding Coffee_

_*Goulash of Veal_--1-1/2 pounds lean veal, 1 pound partly cooked new potatoes, 4 tablespoons Crisco, 1/2 small onion, 1/2 pint cream, paprika, pepper, and salt. Free meat from skin and sinews and cut it into dice. Cut potatoes into cubes. Melt Crisco in saucepan, add meat and fry lightly for several minutes, add onion, finely chopped, stir over fire for about 5 minutes, season with salt and pepper to taste and add potatoes. Pour off superfluous fat, mix carefully and moisten with cream and 1 tablespoon rich white stock, season with a sufficiency of paprika pepper to give sauce a pink tint, and cook gently for 20 minutes. It is best to cook the Goulash at latter stage in a fireproof earthenware stewpan, in which it should be sent to table. Great care must be taken so as not to break potatoes while cooking. Serve very hot.

February 10

_Broiled Beefsteak Baked Potatoes Creamed Onions Waldorf Salad Jellied Figs Nut Cookies Coffee_

_*Waldorf Salad_--1 quart chopped apples, 2 cups diced celery, 1-1/2 cups blanched and shredded almonds, and 2/3 cup rolled pecan nut meats.

Dress with following dressing, adding little more sugar and lemon juice to taste, just before serving. Mix 1 tablespoon melted Crisco, 1 teaspoon each mustard and white sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add 2 well beaten egg yolks and then beat in slowly 4 tablespoons lemon juice. Cook in double boiler till it thickens. Then add whites 2 eggs beaten stiff. Keep on ice till wanted. Stir in 1 cup whipped cream just before serving. This is very good made with 5 egg yolks and 1/2 cup thin cream if whipping cream is unobtainable.

February 11

_Cream Soup Flounder au Gratin Veal Cutlets, Brown Gravy Creamed Potatoes Cauliflower Polonaise Radish Salad *Friar's Omelet Coffee_

_*Friar's Omelet_--Peel and core 1 pound cooking apples, and boil to pulp with little water and sugar. When nearly, cold add 1 tablespoon Crisco and 1 or 2 well beaten eggs.

Crisco a pudding dish and coat thickly with breadcrumbs. Pour in mixture and cover thickly with more breadcrumbs. Cook in oven for 3/4 of an hour. A little lemon peel can be added if liked.

February 12

_Gravy Soup Fish Souffle Beef Olives Braised Turnips Carrots Potato Puff Apple and Grapefruit Salad *Coburg Pudding Coffee_

_*Coburg Pudding_--3 cups milk, 1/2 cup rice, 1 cup boiling water, 1 egg, 4 tablespoons sugar, 1 teaspoon powdered cinnamon, 1 tablespoon Crisco, and 1/2 teaspoon salt.

Well wash rice, sprinkle it into boiling water and cook gently until all water is absorbed. Heat milk, in double saucepan if possible, add half-cooked rice and boil gently until it is perfectly soft and of thick creamy consistency. Should it become too thick before it is really soft, add more milk. Beat egg, until very light, add half sugar to it. When rice is cooked, whisk egg in at once, a little at a time. Then add salt and piece of Crisco size of walnut. Turn mixture into dish in which it is to be served. Mix rest of sugar with cinnamon. Sprinkle this evenly over top of rice. Put rest of Crisco in small pieces over top of pudding just before it is required. Place pudding in front of fire, or in oven for second or two, when Crisco, etc., will form a delicious sauce over surface of pudding.

February 13

_*Bombay Toast Boiled Halibut, Lobster Sauce Roast Capon Beet and Potato Salad Cheese Ramekins Peach Border Coffee_

_*Bombay Toast_--Fry the required number of croutes in Crisco. When cold spread with paste of pounded chicken and cream. Chop some capers, and lay in a thick line across the chicken paste. On one-half put grated yolk of hard-cooked egg, on the other half put grated white of hard-cooked egg, and serve.

Saint Valentine's Day.

February 14

_Cupid Canapes Clam Bouillon Fillets of Fish *Supreme of Chicken Martinique Potatoes Spinach Kumquat and Celery Salad Tutti Fruitti Ice Cream Mints Coffee_

_*Supreme of Chicken_--Remove breast meat from 2 young chickens and trim into shape. Sprinkle with salt and pepper, dip in cream, roll in flour and saute in Crisco until delicately browned. Place in small pan, dot over with Crisco, and bake until tender.

Remove to cutlet-shaped pieces of hot boiled ham (cut very thin), garnish top of each with 3 short stalks of asparagus, seasoned with Crisco, and pour around following sauce: Melt 3-1/2 tablespoons Crisco, add 3-1/2 tablespoons flour, and stir until well blended; then pour on gradually while stirring constantly 1 cup chicken stock and 1/2 cup cream. Bring to boiling point, season with salt and paprika, and add yolk of 1 egg.

February 15

_Swedish Soup Poached Eggs on Top Stuffed Breast of Veal Stewed Tomatoes Fried Carrots *Apple Tartlets Coffee_

_*Apple Tartlets_--Line some tartlet tins with Crisco pastry. Fill with stewed apples to which a little melted Crisco and grated nutmeg have been added. Cover with a meringue and brown in the oven for a few minutes.

February 16

_Consomme Colbert Braised Mutton Cutlets with Kidneys Stuffed Potatoes *Salsify Fritters Spinach Salad Cheese Balls Meringues, a la Chantilly Coffee_

_*Salsify Fritters_--3 heads salsify, lemon juice, salt, 2 tablespoons milk, 1 tablespoon melted Crisco, fried parsley, 4 tablespoons flour, and 2 eggs. Wash, scrape, and soak the salsify in cold water seasoned with salt and lemon juice to taste. Boil in salted, acidulated water until tender. Take it up when done, drain, and cut the salsify into pieces all the same size. Sieve the flour into a basin, work in the yolks of the eggs, the milk, and the melted Crisco. Beat to a smooth batter, season with salt and pepper to taste. When ready to fry, beat up the whites of eggs very stiffly and stir them lightly into batter. Drop the salsify into the batter, then into hot Crisco and fry to a golden brown color. Take up, drain, and serve garnished with fried parsley.

February 17

_Strained Gumbo Oyster Souffle *Calf's Head, Vinaigrette Baked Eggplant String Beans Russian Salad Ambrosia Coffee_

_*Calf's Head, Vinaigrette_--Clean and scald 1/2 a calf's head. Cover with water and boil 1/2 an hour, then plunge into cold water. When cool, remove meat and cut in small squares. Make a roux of 1 tablespoon Crisco and 2 tablespoons flour cooked thoroughly; add 4 cloves, 3 whole peppers, small onion, carrot, 2 bay leaves, dash of thyme, and 2 tablespoons strong vinegar. Add the meat. Simmer 2 hours; remove into deep dish and cover with vinaigrette sauce, which is made with 1/2 teaspoon salt, 1/4 teaspoon paprika, dash white pepper mixed with 3 tablespoons tarragon or plain vinegar. Add 6 tablespoons olive oil, 1 tablespoon gherkins, and 1 teaspoon each chives and parsley all chopped very fine, and 1 tablespoon minced green pepper. Blend well before pouring over meat. This may be served either hot or cold. Garnish with cucumber pickles cut into fan shapes.

February 18

_*Cheese Canapes Lamb Chops French Peas Baked Potatoes Artichoke Salad Russian Charlotte Preserved Ginger Coffee_

_*Cheese Canapes_--8 croutes bread, 1/4 pound cheese, 2 tablespoons Crisco, salt and red pepper to taste, 1 teaspoon mustard, and 1 dessertspoon sherry.

Cut the croutes of bread out of slices of stale bread with a round cutter 2 inches across. Fry the bread a golden color in hot Crisco. Cut up cheese; put it into a mortar with Crisco, and pound until it becomes a smooth paste; then season with salt and red pepper to taste. Add the mustard and sherry. When all ingredients are thoroughly mixed, put it on the croutes of bread; place them in oven until hot through, then serve at once.

February 19

_*Mulligatawney Soup Roast Pork, Frozen Apple Sauce Potatoes Creamed Onions Indian Salad Toasted Biscuits Cheese Mocha Souffle Coffee_

_*Mulligatawney Soup_--Saute in 1 tablespoon melted Crisco, 1 minced onion, 1 tablespoon minced cooked ham, 3 cloves, 1/2 carrot, and 1 stick celery, minced fine, 1/2 cup cooked chicken cut in dice, and 3 pints of chicken stock. Cook fifteen minutes, add 1/2 a green apple, diced, 1/2 cup stewed or canned tomatoes, 1 teaspoon tomato catsup, 1 teaspoon curry powder, 2 tablespoons boiled rice, 1 teaspoon salt, and 2 drops Tabasco sauce. Simmer 1/2 hour and serve with or without thin slices of lemon cut in quarters.

February 20

_*Onion Cocktail Halibut, a la Martin Roast Mutton, Currant Mint Sauce Okra and Tomatoes Cucumber Jelly Salad Spanish Cream Coffee_

_*Onion Cocktail_--2 cups diced apples, 1 cup diced onions, 1 cup seeded raisins. Fill cocktail glasses with onions, apples, raisins, pour over a sour dressing made as follows: 1/4 cup each of vinegar and water, 1 tablespoon Crisco, salt and red pepper to taste, and 2 teaspoons sugar. Place in small saucepan over fire until Crisco melts, then stir in well beaten yolks of 2 eggs, stirring constantly until thick. Place in ice box to cool before using.

February 21

_Boiled Halibut, Anchovy Butter Pigeons, a la Chasseur Griddled White Potatoes *Stewed Lettuce Oyster Salad Cheese Relish Pineapple Cream Coffee_

_*Stewed Lettuce_--Wash the desired number of heads of lettuce, cutting off the stalks at the roots, and put into a saucepan with 1 onion sliced, 1 tablespoon Crisco, 1 tablespoon chopped parsley, and salt and pepper to taste, with a very little water, to cook slowly for 2 hours. By this time the water should have pretty well cooked away, leaving the lettuce fairly dry. Remove from it the onion and parsley, put into a dish, dress well with melted butter and send to table hot.

Washington's Birthday

February 22

_Cherry Cocktail Olives Salted Nuts Oyster Soup Fried Chicken, Cream Gravy Peas Sweet Potatoes White Grape Salad Beaten Biscuits *Washington Pie Martha Washington Fruit Cake Fruit Punch Coffee_

_*Washington Pie_--3/4 cup sugar, 1 tablespoon Crisco; beat together thoroughly; add 1/2 cup sweet milk, 2 cups flour, 2 beaten eggs, 2 teaspoons baking powder, 1 teaspoon lemon; make into 3 cakes and put jelly or custard between.

February 23

_Red Cabbage Soup *Broiled Kidneys with Green Peppers French Peas Fried Bananas Grapefruit and White Grape Salad Cheese Balls Russian Jelly Coffee_

_*Broiled Kidneys with Green Peppers_--Split some fine beef kidneys, remove the outer skin and sinews, and wipe well. Sprinkle the kidneys with pepper and salt, and let stand for an hour or more. Dip them then, into melted Crisco and broil over a clear fire. Meanwhile, chop 2 green peppers, freed from their seeds, and fry with 1/2 a teaspoon chopped onion and 1 tablespoon chopped parsley in Crisco till the pepper is quite done, having no more moisture, or Crisco that is in the pan, than is necessary to cook the green peppers. Dish the kidneys and surround with the sauce of green peppers.

Vegetarian

February 24

_Cream of Celery Soup *Mock Veal Roast Stewed Turnips Asparagus Salad Cheese Crackers Apple Pie Coffee_

_*Mock Veal Roast_--1/2 pint shelled roasted peanuts, 1/2 pint lentils, 2 tablespoons melted Crisco, 1/2 pint toasted breadcrumbs, milk, pepper and salt to taste.

Soak the lentils over night; drain, bring them to a boil; throw away water; cover with fresh water and boil until tender; drain again; press them through a colander. Add nuts, chopped or ground, melted Crisco, breadcrumbs and seasoning, with sufficient milk to make it the consistency of mush. Pour into baking dish and bake in a moderate oven 1 hour. Beans or peas may be substituted for lentils.

February 25

_Clam Broth with Whipped Cream Boiled Fish Dressed Cucumbers Panned Chicken Riced Potatoes *Stuffed Green Peppers Celery and Lettuce Salad Caramel Rice Pudding Coffee_

_*Stuffed Green Peppers_--6 large green peppers, 1 pint boiled rice, 1 tomato, 1 tablespoon Crisco, 1 medium-sized onion, and 1 teaspoon salt. Cut the tops from peppers and remove seeds. Add to rice the onion and tomato, chopped and salt. Wash peppers, stuff them with boiled rice, put on tops and stand them in a baking pan. Cover bottom of baking pan with a little water; add to it the Crisco. Bake in a quick oven 20 minutes, basting 2 or 3 times.

February 26

_Cream of Beet Soup Pork Tenderloins, Apple Sauce Baked and Glazed Potatoes Buttered Parsnips *Raisin Pudding, Liquid Sauce Coffee_

_*Raisin Pudding_--Wash and dry 1 pound Sultana raisins; Crisco a pudding dish; put in a layer of boiled rice, over it a layer of raisins, and continue until the dish is nearly full, having rice on top. Beat 2 eggs; add 2 teaspoons sugar, 1 pinch of salt, 3 tablespoons melted Crisco, and 2 cups sweet milk; pour it over pudding, and bake 1/2 hour. Serve with liquid sauce.

February 27

_Sago Soup Brown Stew of Mutton Chops Stewed Turnips Boiled Potatoes *Cabbage Salad Lemon Sponge Coffee_

_*Cabbage Salad_--Shave 2 cups shredded cabbage in thin strips or chop fine and mix with the following dressing: 2 tablespoons Crisco, 1/2 cup hot vinegar, 1 teaspoon dry mustard, 1 tablespoon sugar, 1 teaspoon salt, 1/8 teaspoon pepper, 1/2 onion, cut fine, and 1/2 cup sweet or sour cream, milk or water. Dissolve the sugar in cream. Mix with rest of the ingredients. Mix while hot and serve with the salad slightly warmed.

February 28

_Consomme with Spaghetti *Chicken Souffle Creamed Potatoes Celery and Apple Salad Stuffed Dates Coffee_

_*Chicken Souffle_--2 cups cold roast chicken, a 1/4 cup cold boiled ham or tongue, 5 tablespoons Crisco, 2 tablespoons flour, 1/2 cup cream, 3/4 cup chicken broth, a 1/4 cup chopped nut meats, salt and paprika to taste, and 4 eggs beaten separately.

The chicken, ham or tongue should be chopped very fine before measuring. Melt 3 tablespoons Crisco in a frying pan; add the chopped meat and stir over fire until Crisco is absorbed. Make a sauce of 2 tablespoons Crisco, the flour, broth and cream. Pound the meat in a mortar, adding meanwhile the sauce. Press the whole through a fine sieve; add the nut meats, seasonings and yolks of eggs. Mix thoroughly, and fold in the whites of eggs. Bake in a Criscoed dish till firm in the center. Serve with mushroom or tomato sauce. This may also be cooked in individual dishes. 25 minutes will be needed for cooking in a large dish, about 12 minutes in individual dishes. It is better to cook a souffle too long than too short a time always, provided that the temperature be kept about 208° F.

March 1

_*Toad in the Hole Pressed Beef with Aspic Beet and Endive Salad Compote of Fruit, Maids of Honor Coffee_

_*Toad in the Hole_--2 cups flour, 1/2 teaspoon salt, 1 pound link sausages, 2 eggs, 2 tablespoons melted Crisco, and 3 cups milk. Sift the flour and salt into a basin; beat up eggs well, and after mixing them with the milk and melted Crisco, pour gradually on flour, beating it well with a wooden spoon. When quite smooth, pour it into a well Criscoed fireproof dish; skin the sausages and lay them in the batter, and bake in a moderate oven for 3/4 of an hour. Serve in small squares arranged neatly overlapping each other on a hot dish.

March 2

_*Oxtail Soup Trout, Black Butter Sauce Stewed Steak and Oysters Pear Salad Cheese Eclairs Sweet Omelet Coffee_

_*Oxtail Soup_--1 oxtail, 2 quarts second stock or water, 2 onions, 2 carrots, 1 turnip, 2 strips celery, 4 tablespoons Crisco, a 1/2 cup diced lean ham or bacon, a boquet-garni, 12 whole peppers, 2 cloves, salt, 1 glass sherry, and 1 tablespoon cornstarch.

Cut the tail into small joints, put it into a stewpan, cover with cold water, boil up and strain. Dry the pieces of oxtail, roll them in flour, put them with ham and sliced vegetables and Crisco into the stewpan, and fry until brown. Then add stock, herbs, whole peppers, cloves, and salt, boil and skim well. Put on lid and cook very gently for about 4 hours. Strain, remove fat, return to stewpan, and when soup boils add sherry and cornstarch smoothly mixed together, stir and cook for a few minutes. Serve smaller pieces of tail in soup, remainder may be reheated in a good brown sauce, and used as an entree.

Vegetarian

March 3

_*Grilled Mushrooms Vegetable Soup Cheese Omelet Baked Beans Iced Asparagus Fruit in Jelly Coffee_

_*Grilled Mushrooms--_1 cup mushrooms, pepper and salt to taste, Crisco, and lemon juice. Carefully peel the mushrooms, cut off a portion of stalk, and season with salt. Broil them over a clear fire, turning them once, and arrange them on a very hot dish. Put a small piece of Crisco on each mushroom, season with pepper and salt to taste, and squeeze over them a few drops of lemon juice.

March 4

_Spanish Soup *Baked Stuffed Heart Mashed Potatoes Fried Beets Red Cabbage Salad Orange Pudding Coffee_

_*Baked Stuffed Heart_--Take an ox heart and season it inside with salt and pepper, and fill it quite full of herb forcemeat; fasten it up with a needle and string, rub the heart over well with melted Crisco and fold it up in a well Criscoed paper; tie it up, put heart in a baking tin in the oven, keeping it well basted with melted Crisco, then remove the paper and dish upon a hot dish, and serve round it a good brown sauce or tomato sauce or brown caper sauce, and garnish with olive potatoes. This should be served while hot.

March 5

_*Scotch Broth Browned Veal Knuckle Riced Potatoes Buttered Parsnips Olive and Lettuce Salad Cheese Straws Apricot Parfait Coffee_

_*Scotch Broth_--2 pounds neck mutton, 1 cup barley, 1 cup peas, 1 carrot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon Crisco, 1 small cabbage, 1 tablespoon chopped parsley, 16 cups water or stock, salt and pepper to taste.