1 medium-sized cabbage,
1 lb. of potatoes,
1 oz. of butter,
3 pints of milk and water equal parts, pepper and salt to taste,
1 dessertspoonful of finely chopped parsley, and
2 blades of mace, and
1 dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and shred it finely, peel the potatoes and cut them into small dice; boil the vegetables in the milk and water until quite tender, adding the mace, butter, and seasoning. When quite soft, rub the wheatmeal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve.
1 lb. of potatoes,
1 oz. of butter,
3 pints of milk and water equal parts, pepper and salt to taste,
1 dessertspoonful of finely chopped parsley, and
2 blades of mace, and
1 dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and shred it finely, peel the potatoes and cut them into small dice; boil the vegetables in the milk and water until quite tender, adding the mace, butter, and seasoning. When quite soft, rub the wheatmeal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve.
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