Dress the beef as before, then blanch two white winter cabbages (savoys)
in salt and water ten minutes; take them out, and lay them on a sieve to
drain; then make a mierpoix of two onions, half a carrot, one turnip,
one head of celery, one leek, a little parsley, thyme, one bay-leaf, and
half a pound of lean ham, all cut up very small; put them into a stewpan
with two ounces of butter, fry five minutes, keeping them stirred; then
squeeze the cabbage quite dry, lay it in the stewpan with the vegetables
and a quart of veal stock, place it over a slow fire to stew for one
hour, or till quite tender, take out the cabbage (save the stock), lay
it on a cloth, turn the end of the cloth over it, squeeze it rather dry,
and make a long roll of it (about the size round of half-a-crown piece),
cut it in pieces about an inch in length, and dress them on the dish
round the beef; a small onion dressed as before may be placed on the top
of each piece with a nice Brussels sprout between; and surround the
whole with small fried sausages; for sauce, skim off the fat from the
broth the cabbage was stewed in; put half a pint of it in a stewpan,
with a quart of brown sauce (No. 1), place it on the fire, and reduce it
to one-half; add a quarter of a teaspoonful of sugar, and pour the sauce
over the cabbage, glaze and salamander the beef, and serve; this remove
is very good, and a similar dish is reputed to have been a great
favourite of the celebrated man from whom I have named it.