2 oz butter.
2 pints milk.
2 large potatoes, thinly sliced.
the cabbage well and let it stand in salted water
for one hour. Rinse the cabbage and shred it finely.
Melt the butter in a stewpan, put in the cabbage and
stir until the cabbage has absorbed all the butter. Add enough
water to cover and stew till tender. Add the potatoes, and when
they are cooked, mash them up to thicken the soup. Season, add
the milk and boil up to serve.
To Scottish Cooking