Heart to Hearth Cookery

Take a good Cabbage; cut off the Stalk, with a little of the Body, and let it be well scalded.  Take it out of the Water and prepare your Cabbage to be stuff’d with this Farce made of Flesh of Fowl, a piece of Veal, some parboil’d Bacon, Parsly and a clove of Garlick; the whole mixture being season’d with fine Herbs and Spice, with some Bread-crum, two whole Eggs, and two or three Yolks, all well minc’d.  Your Cabbage being stuff’d with this Farce, let it be clos’d, neatly tied up and put into a Pot or Stew-pan.   The Court and Country Cook, 1702

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