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CABBAGE (a la Bourgeoise)

Clean and boil a whole cabbage for fifteen minutes; lay it in cold water; when cold take it out and squeeze it dry; open the leaves carefully, and between each put a little veal forcemeat; tie all together with packthread, and stew it in as much broth as will cover the cabbage, along with salt, pepper, sweet herbs, a bay leaf, an onion, carrot, parsley, and two or three cloves. When stewed enough press it gently with a clean cloth, remove the pack-thread, cut it in half, and serve with hot brown Spanish sauce poured over it.