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CABBAGE WITH SAUSAGES

(Belgian) - (The Belgian Cook-book)







Take one pound of celery, cut off the green tops, cut the stems into
pieces two-thirds of an inch long; put into boiling salted water, and
cook till tender. Take one-half pound potatoes, peel and slice, and add
to the celery, so that both will be cooked at the same moment. Strain and
place on a flat fire-proof dish. Prepare some fat slices of bacon, toast
them till crisp in the oven; pour the melted bacon-fat over the celery
and potato, adding a dash of vinegar, and place the rashers on top. Serve
hot.
Leeks may be prepared in the same way.










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