Cabbage Soup.
2 lbs. of lean beef, chopped, and the same of mutton-bones, well cracked; 1 small, firm white cabbage; 1 onion; bunch of sweet herbs; 1 cup of milk, heated, with a pinch of soda; 1 tablespoonful of butter, rubbed in one of flour; pepper and salt; 3 quarts of water.
Cook beef, onion, and bones in the water four hours, boiling slowly. Boil the cabbage in two waters; let it get cold, and shred only the white parts into rather coarse dice. Cool the soup, and take off the fat. Put over the fire with pepper and salt and the chopped herbs. Having boiled it one minute, skim, and put in the cabbage. Heat the milk in a separate vessel; stir in the floured butter; boil until it thickens, and pour into the tureen. When the cabbage-soup reaches the boil, pour it upon the milk, and stir up well.