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Soup, Without Stock

Cut a good-sized cabbage, put it in a stewpan with some carrots, onions, celery, and the broken bone of a leg of mutton or rib of beef from which all the meat has been taken. Add a quart of water, and let all simmer together for five hours. Then strain the soup, and take off any fat which may still float on it. Pick out the best pieces of cabbage, put them into the soup, season with pepper and salt, make quite hot, and serve.