Red Cabbage a la Montargis

Divide two red cabbages in four pieces, remove the core and the hard stalks from the leaves; mince finely, wash and drain. Place in a saucepan half a pound of butter, and half a pound of bacon cut in quarter-inch squares; first blanch them, then let fry in the butter, and add the cabbage, salt, pepper and nutmeg; moisten with a pint of broth (No. 194a) and a gill of brandy. Have six sour apples, peel, round and core them with a tin tube five-eights of an inch in diameter; lay them in with the cabbage, and cover the top with a buttered paper; cook in a slow oven for two hours and a half. Just when ready to serve remove the fat and dress the cabbage in the center of a dish with the apples around, arranging a small Chipolata sausage (No. 754) between each one.