Page:Domestic French Cookery.djvu/76

Take a large cabbage, with a hard full head; put it into boiling water with some salt, and let it boil from five to ten minutes. Then take it out and drain it. Cut off the stalk close to the bottom, so that the cabbage may stand upright on the dish, and then carefully take out the inside leaves or heart; leaving the outside leaves whole.

Chop fine what you have taken out of the inside, and chop also some cold ham and veal, or cold chicken. Likewise four eggs boiled hard. Mix together the chopped eggs, the ham and veal, the cabbage heart, and some grated bread, adding salt and pepper. Fill the cabbage with this stuffing, and tie tape round it to keep the outside leaves together. Then put it into a deep stew-pan, with a quarter of a pound of butter rolled in flour, and an onion stuck full of cloves. Let it simmer over a slow fire for two hours or more.

When it is done, take off the tape, set the cabbage upright in a dish, and pour melted butter over it.

Lettuce may be done in the same manner.

Take eight very large potatoes, wash and pare them. Make a small slit or incision in each of them, and scoop out carefully with a knife as much of the inside as will leave all round a shell about the thickness of two cents. Then make a force-meat of the substance you have taken out of the inside, mixing it with two minced onions, a small piece of minced cold ham or pork, about two ounces of butter, and a little parsley; adding