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Russian Soup

Take about two quarts of good brown soup nicely flavoured, and pour this, when ready for serving, into the tureen over three ounces of cooked ham finely shredded, and some small sausages already fried and drained thoroughly from fat. The soup may be made as follows. Chop two Spanish onions, and mix with them the whole heart of a cabbage finely shredded. Fry the mixture in a little butter till the vegetables are lightly browned, dredge two ounces of flour over them, and moisten the paste with about three pints of good stock. Add a little pepper, salt, and grated nutmeg; let the soup boil once, then draw the saucepan to the side, and let its contents simmer for half an hour or more, carefully removing the scum as it rises. Add a glassful of light wine and a spoonful of coarsely-shredded tarragon or chervil, and the soup will be ready for serving. Time, about an hour. Sufficient for six or eight persons.