A Boiled Sallet

1 firm, 2-lb. head of cabbage˝ cup currants 1/3 cup vinegar2 oz. sweet butter 1 Tbs. brown sugar


Separate the leaves of your cabbage, trimming away any shriveled outer leaves, then cut the heart into four pieces. Wash thoroughly. Fill a suitable sized pot a quarter of the way with water, adding ˝ tsp. of salt to each pint. Bring the water to a boil.

Plunge in your cabbage, cover with a lid and cook until tender. Remove form the heat and drain off liquid. While the cabbage is still in the pot, chop it well, then add the currants, sugar, butter and vinegar. Return to the heat and gently boil them altogether for five minutes.

Serve in a dish and lay toasts of bread around the edge and sprinkle with a little more brown sugar, if desired.