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Cabbage and Cream

Take a well blanched cabbage, drain, cool and chop it up fine, placing it in a saucepan with a couple of ounces of butter, a little salt, pepper and grated nutmeg; add tablespoonful of flour, stirring well, and then pour in a breakfast cupful of cream. Reduce until the cabbage and cream are thoroughly mixed, say about forty-five minutes; arrange on a hot dish, and serve.