1 Cabbage--3d.
1 lb. Bacon--9d.
1 doz. Peppercorns
2 Turnips
1 Carrot
1 Onion
Pieces of Stale Bread--1d.
Total Cost--1s. 1d.
Time--Three Hours and a Half
This soup is not as expensive as it appears, for the bacon is served as
a dish of meat, either after the soup or cold for breakfast or tea. Put
two quarts of water into a saucepan; when it boils put in a pound of
bacon neither too lean nor too fat. Let it boil slowly for one hour.
The bacon must be well washed and scraped before cooking, and
when it
boils skim the pot thoroughly. Well wash the cabbage and soak it in hot
water for half an hour. Take all the water away and put the cabbage
into the saucepan with the bacon and vegetables cut up, and the
peppercorns tied in a piece of muslin; let them simmer together for two
and a half hours, take up the cabbage, and cut it into quarters. Take
one quarter and cut it into small pieces and put it into a soup
tureen. Cut some stale pieces of bread into thin slices and lay on the
top, pour over the boiling liquor, and serve. Dish the bacon, pull off
the rind, and put the rest of the cabbage round the dish.
Source:
The Art of Living in Australia
