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Cabbage Lettuce with Gravy (Take four full cabbage)

Take four full cabbage lettuces, trim off the loose outside leaves, throw the heads into boiling water five minutes, then drain and press them gently to press out the water. Cut them in halves and arrange neatly on a dish, sprinkle with salt and pepper, tie the two halves together. Stand them in a saucepan, cover with one quart of water. Add about one pound of beef, or any fresh meat or pieces of meat left over will answer, add one onion, one blade of mace and a bay leaf; cover the kettle and cook gently one hour. When done, lift carefully with a skimmer, cut the string and arrange the halves neatly on a dish, giving to each piece an oval and compact look. Lightly press it together with a spoon. Put one tablespoonful of butter in a saucepan, add a tablespoonful of flour; boil rapidly the stock in which they were cooked until reduced to one pint; add this to the butter and flour, stir continually until it boils. Strain over the lettuce leaves and serve garnished with squares of toasted bread.