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Stuffed Cabbage

Procure a large head of cabbage, boil it but not quite tender; then very carefully take out the middle and fill the cavity with a mixture of a tablespoonful of minced suet, two tablespoonfuls of bacon or ham, a like amount of cold meat, one raw egg, the grated rind of a lemon, a little grated nutmeg, and pepper and salt to taste. Milk may be used instead of the egg if desired. Tie with the string and put the cabbage in the oven, baking it for twenty minutes. Place on a dish and pour some rich brown gravy around it, but not over it. The cabbage should be frequently basted with dripping or butter, and must not be allowed to burn or become brown.