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Stuffed Cabbage

1 cabbage 2 oz. fat, salt pork (chopped fine) 2 oz. tender beef (chopped fine) 2 tablespoons butter 2 egg yolks 1 teaspoon salt 1 teaspoon parsley 1 teaspoon minced onion Few grains cayenne 1 French roll Parboil cabbage till thoroughly wilted, drain and cool; unfold leaf by leaf, until the heart is reached. Chop the tender leaves. Soak the roll in milk and press dry. Beat the egg and bread together, add the creamed butter and work in the meat, cabbage and seasoning. Form into a ball and place in the cabbage head. Refold the leaves and bake three to four hours, basting with butter and water. Serve on a round, hot platter with the gravy from the pan.