Milanese Soup

Put into a stewpan a piece of raw ham with one-half pound of chopped bacon
and about one and one-half breakfast cupfuls of haricot beans. Wash a savoy cabbage
and cut it into, fine shreds and put it in with the above ingredients ; then pour
in three quarts or more of broth and place the stewpan over the fire. Cut up enough
celery roots into small pieces to fill a breakfast cup, and after the broth has boiled
for ten minutes, put them in with it. Then put in the stewpan one breakfast cupful
of beans, an equal amount of green peas and asparagus heads, three-fourths of a pound
of unwashed and unbroken rice, two smoked sausages, and one chopped tomato.
Move the stewpan to the side of the fire, and allow the contents to simmer until the
rice is done. When soft, mix in with the soup a fair quantity of grated Parmesan
cheese. Take out the ham and sausage, cut the sausages into small pieces, put them
into a soup tureen, pour the soup and vegetables over them and serve, send to the
table at the same time a plateful of sippets of toast or croutons of fried bread.