Crambe repetita (24)
Use no soda in boiling your freshly gathered cabbage, and when half done, cut the leaves apart, shred them, and simmer gently for some 10 minutes in one or two cupfuls of milk to which has been added a heaped tablespoonful of flour dissolved in half a cup of water and worked to a smooth paste, adding one tablespoonful of butter and one of margarine, and a good pinch of salt. Two or three tablespoonfuls of cream would improve this sauce, and coarsely ground black pepper is the best flavouring, added at the last. This improved form of cabbage is welcomed by many who have hitherto looked with hostility on its homely virtue.
—Agnes Jekyll
(Kitchen Essays, p. 136)
