French Cabbage Soup
1 medium-sized cabbage
1 lb potatoes
1 oz butter
6 cups milk and water equal parts
Pepper and salt to taste
1 tsp finely chopped parsley
2 blades of mace
1 tsp fine wheat mealWash 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 wheat meal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve.
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