5 or 6 potatoes 1 small savoy cabbage 2 eggs pint double cream 1 oz. butter
Cook the potatoes in their jackets, peel and slice them. Hard-boil the eggs.
Cook the shredded savoy cabbage in salt water and drain well. Butter a deep
ovenproof dish and put alternate layers of sliced potatoes, sliced eggs and
shredded savoy into it, finishing off with the savoy. Sprinlde each layer with
melted fat, a little cream and season with salt and pepper. Sprinkle the top
with the breadcrumbs, put dots of butter on it and place in a hot oven for
10-15 minutes before serving.