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Pork Chops, Mulhouse

Remove the outer leaves from a medium head of white cabbage, cut it in quarters, remove core, and plunge in boiling water for fifteen minutes; remove and drain on a sieve, then chop up with two ounces larding pork, two ounces raw lean ham, one bean garlic, one medium white onion, two branches parsley and one branch chervil. Season with half teaspoon salt, half teaspoon pepper, a saltspoon grated nutmeg, and mix well. Place half of cabbage into an earthen casserole. Finely slice three medium, peeled raw potatoes, place half of the potatoes over the cabbage. Season six nicely flattened pork chops with half teaspoon salt and half teaspoon white pepper; arrange chops over potatoes, lay balance of potatoes over chops, then rest of the cabbage. Cover cabbage with the larding pork, pour two gills white wine over, tightly cover the casserole, set in a slow oven two hours, remove, take up lard from surface, re-cover, and send to table in same dish.