112 
The Art of Cookery ^ 
Cod founds broiled with gravy, 
SCALD them in hot water, and rub them with fait well % 
blanch them, that is, take off the black dirty (kin, then fet them 
on in cold water, and let them fimtner till they begin to be ten¬ 
der ; take them out and flour them, and broil them on the grid¬ 
iron. In the mean time take a little good gravy, a little muftard, 
alittle bitofbutter rolled in flour, give it a boil, feafon it with 
pepper and fait. Lay the founds in your difli, and pour your 
fauce over them. 
A forced cabbage . 
TAKE a fine white-heart cabbage, about as big as a quarter 
of a peck, lay it in water two or three hours, then half boil it, 
fet it in a cullender to drain, then very carefully cut out the 
heart, but take great care not to break off any of the outfide 
leaves, fill it with force-meat made thus : take a pound of veal, 
half a pound of bacon, fat and lean together, cut them fmall, 
and beat them fine in a mortar, with four eggs boiled hard. Sea- 
fon with pepper and fait, a little beaten mace, a very little lemon- 
peel cut fine, fome parfley chopped fine, a very little thyme, and 
two anchovies: when they are beat fine, take the crumb of a (tale 
roll, fome muffin ooms, if you have them either pickled or frefh* 
and the heart of the cabbage you cut out chopped fine. Mix all 
together with the yolk of an egg, then fill the hollow part of the 
cabbage, and tie it with a packthread ; then lay fome flices of 
bacon to the bottom of a (lew-pan or fauce-pan, and on that a 
pound of coarfe lean beef, cut thin ; put in the cabbage, cover 
it clofe, and let it (lew over a flow fire till the bacon begins to 
flick to the pan, (hake in a little flour, then pour in a quart of 
broth, an onion (tuck with cloves, two blades of mace, fome 
whole pepper, a little bundle of fweet-herbs ; cover it clofe, and 
let it flew very foftly an hour and a half, put in a glafs of red 
wine, give it a boil, then take it up, lay it in the difh, and 
ftrain the gravy and pour over : untie it fir ft. This is a fine 
fxde-difh, and the next day makes a fine hath, with a veal-fteak 
nicely broiled and laid on it. 
Stewed red cabbage . 
TAKE a red cabbage, lay it in cold water an hour, then cut 
it into thin flices acrofs, and cut it into little pieces. Put it 
into a (lew-pan, with a pound of faufages, a pint of gravy, a 
little bit of ham or lean bacon; cover it clofe, and let it few 
Saif an hour; then take the pan off the fire, and (kirn off the 
fat, (hake in a little flour, and fet it on again. Let it flew two 
or 
