Savoys forced and stewed is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic classic dish of savoy cabbages cooked in meat gravy, one of which is stuffed with a meat forcemeat and which are served with a sauce made of the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Savoys forced and stewed.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
Savoys forced and ſtewed.
TAKE two ſavoys, fill one with force-meat, and the other without. Stew them with gravy ; ſeaſon them with pepper and ſalt, and when they are near enough take a piece of butter, as big as a large walnut, rolled in flour, and put in. Let them ſtew till they are enough, and the ſauce is thicke ; then lay them in your diſh, and pour the ſauce over them. Theſe things are beſt done on a ſtove.
Modern Redaction
Ingredients:
2 Savoy cabbages
300g meat forcemeat
1l good gravy
1 tbsp butter mixed to a paste with 1 tsp plain flour
salt and freshly-ground black pepper, to taste
Method:
Take one of the cabbages and carefully remove the core. Hollow it out so that the forecmeat will fit (but leave the leaves attached). Stuff the cabbage with the meat forcemeat cover with cloth and tie securely in place then set in a large pan with the gravy and the other cabbage.
Pour over the gravy and bring to a boil. Reduce to a simmer, cover the pan and cook the cabbages for about 35 minutes, or until tender. Remove the cabbages, season with salt and black pepper and set in a serving dish.
Whisk the butter and flour mix, a little at a time, into the gravy. Bring to a boil and cook until thickened. Take off the heat, pour over the cabbage and serve.
