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Boiled Pickled Pork and Cabbage

Pare, divide, and cut into quarters a medium-sized cabbage, wash well and parboil for about ten minutes, and then place them in a vessel with a pound of well-washed salt pork, three sausages, a branch of celery, an onion, two large carrots, a blade of mace, a bay leaf and a sprig of thyme, half a pinch of pepper, but no salt, and cover over with buttered paper; simmer over a gentle fire for an hour and a half, and then remove the cabbage with a skimmer and place it on a dish, together with the pork and the sausages, laying them on top; garnish the dish with the balance of the vegetables, and serve.