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.

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