Breast of Salt Pork with Cabbage

Have a two-pound piece of the breast of bacon, unsalt it for two hours, scrape and parboil for ten minutes, then lay it in a saucepan full of boiling water to let cook very slowly for one hour; add to it two small and very clean curled cabbages cut in four and finish cooking the bacon and cabbages together; drain off and press the cabbages in a colander to extract all their water, then lay it on a long dish. Remove the rind from the bacon, cut it up into slices and dress them symmetrically over the cabbage, pouring a little clear gravy (No. 404) into the bottom of the dish.