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Potage, Gasconien

Finely slice two medium, white onions and two leeks, place in saucepan with a tablespoon good leaf lard and brown on fire for ten minutes, stirring once in a while, then add four finely sliced, peeled raw potatoes, one bean crushed garlic, two branches parsley, one four-ounce piece larding pork and two bay leaves. Moisten with three quarts water, season with two teaspoons salt, half teaspoon pepper, and let gently boil for an hour and a half, lift up pork and press puree through sieve into a vessel.

Cut quarter of a very small cabbage in small pieces, place in saucepan with a pint water and teaspoon salt and boil for thirty minutes. Drain off all the water, cut pork in small square pieces, add to cabbage with a half ounce butter and cook on fire for fifteen minutes, stirring once in a while; then pour puree into pan, add a gill milk, mix well, boil for ten minutes, pour soup into tureen and serve.