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Savoy Soup

Boil a moderate-sized savoy in the usual way till tender. Put it into a colander, and press the water from it, then turn it into a clean stewpan, pour over it as much beef, veal, or chicken broth as will thoroughly cover it, place the lid on the stewpan, and let its contents simmer gently for an hour. Dissolve four ounces of sweet butter in a separate saucepan, and stir as much flour into this as will make a smooth paste. Beat the mixture briskly over the fire until it is lightly coloured without being at all burnt, slice two onions into it, and fry them lightly. Moisten the paste with a little of the boiling soup, add it gradually to the rest, and boil the whole a few minutes longer. Skim the soup carefully, and mix with it a quart of boiling milk. If liked, a few crackers may be soaked in the milk before it is added to the soup. Serve very hot. Time, two hours. Probable cost, 9d. per quart. Sufficient for eight or ten persons.