18^th Century: Cabbage Pudding

This dish was also known as a ‘cabbage farce’ or ‘forced’, meaning forcemeat, which is stuffing meat. It really is excellent and looks very pretty and rustic on your dinner table.

To make a Cabbage Pudding

Take two pounds of the lean part of a leg of veal, of beef-suet, the like quantity, chop them together, then beat them together in a stone m