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Cabbage, Stuffed

Choose a good-sized firm young cabbage. Wash it thoroughly, and lay it in water, to which has been added a table-spoonful of vinegar. Let it remain for half an hour, then drain it, cut off the stalk and scoop out the heart, so as to make a space for the stuffing, which may be made of sausage-meat, mixed with chestnuts cut small, or any flavouring that may be preferred. Press the forcemeat into the cabbage, cover it with leaves, which must be well tied on with tape to prevent escape. Place the cabbage in a saucepan with some slices of bacon above and below it, and cover the whole with nicely-flavoured stock. Let it stew gently for half an hour. Take out the cabbage, remove the tape, place it on a hot dish, and strain the gravy over it. Probable cost, 1s. Sufficient for three or four persons.