Pan Kail

Name: Pan Kail
Cuisine: England
Ingredients: 2 lb cabbage, or Savoy greens; 1/4 lb butter or dripping; salt and pepper to taste; oatmeal for thickening; 2 quart water

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

2 lb cabbage, or Savoy greens
1/4 lb butter or dripping
salt and pepper to taste
oatmeal for thickening
2 quart water

Instructions

Chop the cabbage very fine, thicken the water with oatmeal, put in the cabbage and butter, or dripping;
season and simmer for 1-1/2 hour.
It can be made sooner by blanching and mashing the greens, adding any good liquor that a joint has been boiled in, and then further thicken with bread or pounded biscuit.