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Spring Soup of Early Cabbages

Take the hearts of two white spring cabbages well washed, place them for a few minutes in boiling water; take out the cabbages, put them into cold water, drain them, cut them into quarters and remove the stalks, tie each quarter with a piece of thread, put them in some savoury stock, simmer till done enough, lay them in a tureen, and pour the soup over them.