Recipes > Soup > French Soup

French Soup


  • scrag end of a neck of mutton, or two pounds of any meat
  • 1 large cabbage
  • 3 lettuces
  • 3 carrots
  • 1 root of celery
  • 2 onions
  • butter


Take the mutton and make it into very strong broth; then take the cabbage, lettuces, carrots, celery, and 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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The Lady's Own Cookery Book (1844).

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