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Cabbage Lettuce with Gravy (Coriander seed salt and pepper)

coriander seed, salt and pepper together; then mix the rice and lentils. Scald the vine or cabbage leaves, shake them carefully to dry. Put two tablespoonfuls of the mixture in each leaf, roll loosely, folding in the ends. Tie with darning cotton and place each roll as finished in the bottom of a large saucepan. Cover with stock, add a bay leaf, one onion cut in slices and a blade of mace. Cover the saucepan and stew slowly three-quarters of an hour; when done take out carefully with an egg-slice. Remove the strings and arrange the rolls neatly in a flat heated dish. Put one tablespoonful of butter in a saucepan, when melted, add an even tablespoonful of flour, mix till smooth, then add a half pint of the stock in which the rolls were boiled, stir continually until thick and smooth. Add the salt and pepper, take from the fire, add the beaten yolk of an egg and two teaspoonfuls of tarragon vinegar. Pour this over the rolls and serve.

This may be served for lunch or as a course by itself.