2100—Braised Cabbage

Quarter the cabbage; parboil and cool it.

Defoliate the quarters; suppress the outside leaves and the midribs of the remaining leaves; season with salt and pepper, and put the cabbage in a saucepan garnished with slices of bacon, and containing one quartered carrot, one onion stuck with a garlic clove, one faggot, two-thirds pint of consommé, and three tablespoonfuls of stock fat per two lbs. of cabbage. Cover with slices of bacon; boil, and then braise gently for two hours.