1 large cabbage 3 carrots 2 onions 4 or 5 slices
of lean bacon salt and pepper to taste 2 quarts of medium stock No.
105.
Method:
Scald the cabbage, exit it up and drain it. Line the stewpan
with the bacon, put in the cabbage, carrots, and onions; moisten with
skimmings from the stock, and simmer very gently, till the cabbage is
tender; add the stock, stew softly for half an hour, and carefully skim
off every particle of fat. Season and serve.
