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Cabbage Soup

Put two ounces of butter or good dripping into a stewpan, and fry in it two sliced onions; brown the onions nicely. Pour on them two quarts of flavoured stock, and add two pounds of pickled pork, which must not be too salt. Simmer gently for half an hour, and skim well. Shred finely two small cabbages, two turnips, two carrots, and a head of celery, and throw them into the boiling liquor. When the vegetables are tender without falling to pieces, the soup will be ready. Time to prepare, two hours. Probable cost, 1s. 2d. per quart. Sufficient for six or seven persons.