3 LB. LAMB SHANK 1 LARGE HEAD CABBAGE 4 TBLS. BUTTER 1 TBLS. PEPPERCORNS 4 TBLS. FLOUR 1 TBLS. SALT 3 CUPS BOILING WATER
WIPE THE MEAT WITH A CLEAN, WET CLOTH. CUT IN SERVING SIZE PIECES. WASH THE CABBAGE, DRAIN, TURN UPSIDE DOWN IN SALT WATER AND LET STAND 1/2 HOUR. RINSE AND CUT THE HEAD OF CABBAGE INTO 6 OR 8 PIECES. MELT BUTTER IN A LARGE KETTLE. PUT THE MEAT AND CABBAGE IN LAYERS. THE BOTTOM LAYER SHOULD BE MEAT. SPRINKLE EACH LAYER WITH MIXTURE OF FLOUR AND SALT AND POUR THE BOILING WATER OVER ALL. TIE THE PEPPERCORNS IN A CHEESE CLOTH BAG AND ADD TO THE KETTLE. LET SIMMER UNCOVERED 3 HOURS. REMOVE PEPPERCORNS AND SERVE. MAKES 6 TO 8 SERVINGS.
I SHALL PASS THROUGHT THIS WORLD BUT ONCE. IF, THEREFORE, THERE BE ANY KINDNESS I CAN SHOW, OR ANY GOOD THING I CAN DO, LET ME DO IT NOW; LET ME NOT DEFER IT OR NEGLET IT, FOR I SHALL NOT PASS THIS WAY AGAIN.
