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Stuffed Cabbage (One that is large but not too)

One that is large, but not too hard, is best for the purpose, and to have it at its best it should be a little loose in the center. To prepare this dish, trim off the root and any withered leaves on the outside, and with a sharp-pointed knife cut out the hard heart and interior, and, after washing it well, plunge it into three quarts of boiling water, in which a tablespoonful of salt has been dissolved. When it has boiled ten minutes, plunge it into cold water, and when drained off, it is ready to stuff. Season the inside with a little salt and white pepper, being careful not to break any of the outer leaves in so doing. Nice home-made sausage meat makes a good stuffing, and another, which may be made of a pound of lean veal minced, two ounces of salt larding pork, a tablespoonful of salt, half a teaspoonful of butter and a pinch of thyme. When this is ready, put it in the heart of the cabbage and cross over the bottom two bands of cotton cloth, wide enough to cover the opening where the heart was removed, and let the cabbage stew for two or three hours. A pint of nice stock should be poured over the cabbage, and a few slices of carrots and onions to lie around in the gravy. Baste every fifteen minutes and when nicely done, the gravy can be thickened, seasoned with pepper and salt, and strewn around the dish, when it is ready for serving.