The Stewpot Recipe Gallery

Minces
by
Tatiana Pavlovna Sokolova


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Original Recipe

Minces

(Le Menagier de Paris 1393)
Little cabbages are called minces and are eaten with raw herbs and vinegar; and if you have plenty, they are good with the outer leaves removed and then washed in warm water and cooked whole in a little water; and then when they are cooked add salt and oil and serve them very thick, without water, and put olive oil over them in Lent.


Redaction

Ingredients:

1/2 cup cider vinegar
2 Tbs. olive oil
1 clove garlic, minced
3 Tbs. celery leaves
1 Tbs. chives
1 tsp. dill
1 Tbs. parsley
1 tsp. salt
1 lb. Brussels sprouts

Preparation Steps

    Place all ingredients in a sauce pan, heat to boiling.  Simmer, covered until tender and place in a covered container in the refrigerator overnight.

Number of Servings

Serves 12-15.


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