STEWED RED CABBAGE.





Clean and remove the outer leaves, slice it as thinly as possible, put
it in a saucepan with a large piece of butter, and a tea cup full of
water, salt and pepper; let it stew slowly till very tender.





STEWED RABBIT STEWED RICE. MRS. EDWARD E. POWERS. facebooktwittergoogle_plusredditpinterestlinkedinmail

Feedback