921 | Pork and Cabbage.
—Pare neatly, and divide a medium-sized cabbage into four pieces; wash them well, parboil for ten minutes, and then put them into any kind of vessel with a pound of salt pork, well washed, three cervelas, a branch of celery, one onion, two large carrots, a blade each of bay-leaf and thyme, half a pinch of pepper, but no salt, and cover with a buttered paper. Let simmer on a gentle fire for one hour and a half; then place the cabbage in a dish, using a skimmer; also the pork and sausages, laying them on top; decorate the dish with the rest of the vegetables, and serve.