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Savoy Cabbage, Stewed

Take one moderate-sized savoy--or two cabbages. Cut it into thin slices as if it were going to be pickled, and place it in a stewpan in which a slice of fresh butter has been already dissolved. Let it simmer gently for two hours. Take up the savoy, thicken the quantity of liquor which has run from it with flour, add pepper and salt, and serve very hot. A savoy or cabbage prepared in this way is much superior to one that is plainly boiled. Time to stew, two hours. Probable cost, 2d. to 4d. each. Sufficient, one moderate-sized savoy for three or four persons.