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Sausages and Cabbage

Cut off the outer leaves and the hard stalk from a fine-hearted savoy or cabbage, and carefully cleanse it from all impurities. Slice it finely, as if it were to be pickled, rinse it well, and put it into a saucepan with as much boiling (unsalted) water as will barely cover it. Let it boil till quite tender, stirring occasionally to keep it from burning to the bottom of the saucepan. Add a little more water if necessary, but be sparing in putting this in. When the cabbage is tender, there ought to be in the pan as much liquor only as will moisten the vegetable. Lay a pound or more of fresh sausages in the centre of the cooked cabbage, cover the saucepan closely to keep in the heat and vapour, and stew the sausage gently until done enough. Lift it out, lay it on a round of toast in a hot dish, strain the liquor in the pan over it and the toast, and serve the cabbage neatly piled on a separate dish. If there are any remains when the dish is taken from the table, they may be heated again in the same way, and sent to table a second time. Supposing that the cabbage only is left, it may be heated, put on a dish with poached eggs, accompanied by an equal number of slices of toasted bacon laid upon it. Time to stew the sausages, thirty to forty minutes. Probable cost, 1s. 6d. Sufficient for three or four persons.