Cabbage Soup

Take a good white heart cabbage, wash and trim off the outer leaves, chop it
into fine shreds, and put it in a stewpan with a quart of water, boiling until quite
tender. Put the cabbage and the water into a quart of mutton broth, adding salt and
pepper to taste, and boil once more. When ready to be served, stir in a teaspoonful
of fresh butter and two or three small lumps of sugar. The soup should be quite
thick.