From:
The Thorough Good Cook
Soups: 30. Cabbage Soup
Take three white
cabbages, which
split,
blanch, and place in
cold water; then cut the white leaves into pieces about an
inch square, avoiding the
stems as much as possible. Boil them in
salt and water, with a piece of fresh
butter as large as an egg. When
tender, drain them well on a
sieve, and pour over two quarts of clear brown
stock, moderately seasoned with
black pepper. Serve with the
crust of a
French roll, cut in pieces of the size of a halfpenny.