Pan Kail is a traditional British recipe, (based on a Scottish Original) derived from Mrs Beeton's recipe of 1861, for a classic soup of savoy cabbage (or strong greens) cooked in butter that's finished in a water stock thickened with oatmeal. The full recipe is presented here and I hope you enjoy this classic British version of: Pan Kail.
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This is a traditional Scottish recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
140. INGREDIENTS.—2 lbs. of cabbage, or Savoy greens; 1/4 lb. of butter or dripping, salt and pepper to taste, oatmeal for thickening, 2 quarts of water.
Mode.—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.
Time—1-1/2 hour. Average cost, 1-1/2d. per quart.
Seasonable all the year, but more suitable in winter.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
900g Savoy cabbage (or any other strong greens)
115g butter or dripping
salt and freshly-ground black pepper, to taste
6 tbsp fine oatmeal (for thickening)
2l water
Method:
Shred the cabbage or greens very finely. Melt the butter in a pan, add the greens and sweat gently for about 10 minutes. Combine the oatmeal and 100ml water to a smooth slurry then set aside.
Add the water to the greens and season to taste. Bring to a simmer then whisk in the oat slurry. Return to a simmer, cover and cook gently for about 60 minutes. Ladle into warmed soup bowls and serve.
