"Cabbage (Red) ' alla Fiamminga.' Remove the outer leaves of a and cut it in pieces. Put it into boiling water for fifteen minutes, then dry, and place it in a sauce-pan with four ounces of , a chopped-up onion, a , two s, and a little salt and pepper. Boil slowly for about half an hour, stirring it often. When cooked, take out the bay leaf, add a little butter and serve quickly."