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CABBAGE, BOILED (another way)

Put into a saucepan a piece of rind of bacon, a little lard, salt, and pepper, and when the cabbage has been well washed and dried, put it into the saucepan over the fire until the fat has become absorbed. Then cover the cabbage with plain stock, or part stock and water, and let it gradually boil till tender. Drain off all the liquor, and put the cabbage back into the empty saucepan, let it thoroughly heat up again with a small piece of butter or lard, and serve very hot.