For eight or nine persons.
Take beef, salt pork, and mutton; cut into pieces about three inches by two, let it boil, and skim. Take carrots, turnip, celery, leeks, cabbage, cut in four, the other vegetables cut into pieces of moderate size, not too small; put them in with the meat, and see that they are first covered by the water. Let it boil for three to four hours, and three quarters of an hour before dishing, add some potatoes cut in pieces.
Place the meat in the center of a flat dish, and the vegetables around; serve the liquid in a soup-tureen. This dish should be eaten out of soup plates, as it is soup and meat course at one time.