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Tschi, or Russian Soup

Take a pound of nicely-flavoured sausage-meat. Make it into small balls, and fry these until they are slightly browned all over. Drain them from the fat, put them into a soup tureen, and pour over them three pints of boiling soup prepared as follows. Mince two large onions finely, and mix them with a small cabbage finely sliced. Put the whole into a stewpan with a piece of fresh butter the size of a large egg, and turn the vegetables about over a gentle fire until they are nicely browned. Sprinkle over them two ounces of flour, and moisten the whole with three pints of nicely-flavoured stock. Stir the soup over the fire until it boils, season with pepper, salt, and grated nutmeg, and let it simmer gently for half an hour, skimming carefully the whole of the time. Just before serving, put into it a table-spoonful of finely-minced lean ham, a glassful of light wine, and three or four tarragon-leaves finely shredded. Serve very hot. Sufficient for five or six persons. Time, half an hour to simmer the soup.