To force Cabbage

¬†Take the large blades of a Cabbage scald them make a forc’d Meat of fat Bacon so me Veal a little Cabbage boil’d the Yolks of two or three Eggs Salt and Pepper grated Bread and Cheese grated Inclose all these in the Cabbage and stew them in strong Broth Garnish with rasp’d cheele and serve it up for the first Course

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