1 soft head cabbage

1/2 pint chopped nuts

1 onion

2 tablespoonfuls butter

2 tablespoonfuls flour

Yolks of 2 eggs

3 lemons

1 teaspoonful salt

1 saltspoonful pepper

Savoy cabbage may be used in place of ordinary cabbage. Drop the whole head of cabbage into boiling water; cover, and stand it on the back part of the stove until the cabbage is wilted; drain; carefully remove the leaves and cut out the mid-ribs. Put the nuts in a bowl, add the onion, chopped very fine, the salt and pepper. Put a cabbage leaf on the table board; put a tablespoonful of the mixture in the centre; fold in the sides of the leaf and roll it up. Fasten it with a wooden toothpick or twine. Lay it down in a saucepan. Make another roll, and so continue until you have the desired quantity, placing the rolls close together in the saucepan. Squeeze the juice of the lemons over the top. Add sufficient boiling water to cover the rolls. Stand the saucepan over a moderate fire; cook slowly for twenty minutes. Drain carefully, holding the rolls down with a limber knife, pressing them lightly until all the water is drained off. Save the water. Rub the butter and flour together; add the water, which should not measure over one pint; stir this over the fire until boiling, and let it boil five minutes. In the meantime, remove the strings or toothpicks from the rolls and dish them neatly on a platter. Take the sauce from the fire, add the yolks of the eggs, slightly beaten; cook a moment, and strain it over the rolls. Garnish the ends of the dish with carefully boiled rice and send at once to the table.