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Scottish Cabbage Soup

1 large cabbage.
2 oz butter.
2 pints milk.
2 large potatoes, thinly sliced.
Seasoning.

Method

Wash 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.

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