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SAVOY CABBAGE (a la Creme)

Slice a savoy into thin strips, and in doing so remove the stalk entirely. Wash and drain the savoy, and boil in the usual way till tender. Turn it into a colander, press the water from it, and afterwards mince it slightly. Dissolve a slice of fresh butter in a clean saucepan, put in the savoy, season with pepper and salt, and stir it over the fire for a few minutes till it is dry. Dredge a table-spoonful of flour over it, and add very gradually a quarter of a pint of thick cream. Serve very hot. Time, thirty to forty minutes to boil the savoy. Probable cost, 2d. to 4d. each. Sufficient, a moderate-sized savoy for four persons.