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Cabbage Soup

Remove all outer leaves and core of a very small green cabbage. Cut into small pieces, wash well in cold water, drain. Place in a saucepan with half ounce butter, set the pan on the fire and cook till the moisture is nearly evaporated, or about ten minutes, frequently mixing meanwhile. Moisten with three quarts white broth or water. Season with two light teaspoons salt and half teaspoon white pepper; add a two-ounce piece salt pork, one medium carrot and one onion. Cover pan and let boil for thirty minutes. Peel and wash two large, raw potatoes. Cut in quarters, finely slice and add to the soup. Re-cover the pan and let boil for one hour. Remove the pork, carrot and onion. Pour the soup into a hot soup tureen and serve.