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Rice and Cabbage

Wash some rice and let it soak in hot water, with a cabbage sliced up, for about an hour; then strain it off and put the rice and cabbage in a stewpan with some butter, a little pepper and salt, and about a quarter of a nutmeg, grated. Toss these about for ten or fifteen minutes over the fire, but do not let them turn colour. Add a small quantity of water or stock, let it stew till it is tender, and then serve it very hot with grated cheese sprinkled over the top. Probable cost, 6d.