All vegetables of the cabbage kind should be carefully washed, and
examined in case of insects lurking among the leaves. To prepare a
cabbage for boiling, remove the outer leaves, and pare and trim
the stalk, cutting it close and short. If the cabbage is large,
quarter it; if small, cut it in half; and let it stand for a while
in a deep part of cold water with the large end downwards. Put it
into a pot with plenty of water, (having first tied it together to
keep it whole while boiling,) and, taking off the scum, boil it
two hours, or till the stalk is quite tender. When done, drain and
squeeze it well. Before you send it to table introduce a little
fresh butter between the leaves; or have melted butter in a boat.
If it has been boiled with meat add no butter to it.
A young cabbage will boil in an hour or an hour and a half.