Take two tails, cut each in two, throw them in boiling water for three
minutes, and drain. Cut a cabbage in two, trim off the stump, throw the
two halves in boiling water, with a little salt, for fifteen minutes,
and drain it. Put in a tureen the tails, cabbage, six ounces of lean
bacon, two sprigs of parsley chopped fine, same quantity of green
onions, two cloves, a little piece of nutmeg, a clove of garlic, salt,
and pepper; cover the whole with half broth and half water, and boil
gently till cooked. Then take off cloves, nutmeg, and garlic, turn the
remainder on a dish, and serve.