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(Carrot Soup I)

Cabbage Soup
Seasonable in winter

Time: 1-1/2 hour

Sufficient for 8 persons

  1. 1 large cabbage
  2. 3 carrots
  3. 2 onions
  4. 4 or 5 slices of lean bacon
  5. salt to taste
  6. pepper to taste
  7. 2 quarts of medium stock

  1. Scald the cabbage, exit it up and drain it
  2. Line the stewpan with the bacon
  3. Put in the cabbage, carrots, and onions
  4. Moisten with skimmings from the stock, and simmer very gently, till the cabbage is tender
  5. Add the stock, stew softly for half an hour
  6. Carefully skim off every particle of fat
  7. Season and serve.

Source: The Book of Household Management by Isabella Beeton (1859)

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(Carrot Soup I)

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