|Cream||1⁄4 Pint (1 Gill)|
|Ground black pepper||1 Pinch|
|Butter||3 1⁄2 Ounce|
|Parsley||1 Bunch (100 gm)|
Peel the kohlrabis, scoop out the inside, and parboil them in slightly salted water.
Put aside to cool.
Mince the meat, add pepper, rolls soaked in milk and then pressed out, one egg, and finely chopped parsley; knead together with half of the cream, then stuff the kohlrabis with it.
Chop the scooped out inside of the kohlrabis into tiny pieces and the leaves into strips.
Butter the inside of a saucepan, place the kohlrabis with the chopped leaves inside, add salt and sugar, and broth or water and, covering with a lid, let it simmer until kohlrabis are tender.
Then place in a dish and keep them warm.
Thicken their gravy with a light roux.
Add the cream, pour it over the kohlrabis.