French Soup Recipe

Take the scrag end of a neck of mutton, or two pounds of any meat, and

make it into very strong broth; then take one large cabbage, three

lettuces, three carrots, one root of celery, and two onions; cut them

all small, and fry them with butter. Pour your broth upon your

vegetables a little at a time, cover it up close, and let it stew three

hours or more. Serve with the vegetables.

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