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Cabbage, Red, Stewed

Prepare a large cabbage as if it were going to be pickled. Melt two ounces of butter, or of good beef dripping, in a saucepan, lay the cabbage in it, and cover it with a cupful of vinegar and a pint of nicely-flavoured stock. When it is quite tender, season it with salt and pepper, drain it, and lay it on a hot dish, and arrange sausages round and over it. If preferred the cabbage may be pressed into a mould and poached eggs served with it. It will warm up again perfectly. Time, one hour. Probable cost, 4d. or 6d. Sufficient, one large cabbage for four or five persons.