Heart to Hearth Cookery

    The receipt (recipe) for Cabbage Soup was prepared with some of the cabbage cut into quarters, cooked tender, bruised to a pulp and some cooked with brown gravy and seasoned with pepper, salt, cloves, mace, thyme, and parsley.  Sippets were placed in the bottom of the dish, then the pulped cabbage and then the dish was garnished with Cabbage and slic’d Lemon, and served hot.

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