Clear Soup with Nudels

Prepare the desired quantity of clear broth from beef, and skim it well. Peel
and slice some carrots, onions and green leeks, put them into a stewpan with a good
sized lump of butter and one young cabbage cut into thin shreds, cover with the lid,
and put them over a very slow fire, where they may stew gently until quite tender,
shaking the pan now^and then. When the vegetables are cooked put them into the
soup, and boil the whole gently for thirty minutes or so. Make the nudels as follows;
Slightly warm one-fourth pound of butter and beat it until creamy, then work
in with it slowly and smoothly three heaping tablespoonfuls of flour and three well
beaten eggs. Strain the soup and return it to the saucepan; when it boils up again
put in small quantities of the paste, moulding them into round balls with the hands,
which should be constantly dipped in water, and let it simmer for an hour or so
longer. When ready pour the soup into a tureen and serve.