Put the beef in a soup-kettle (the poorer classes always use mutton), with the chicken or duck, smoked pork, smoked sausages, carrots, cloves, pepper-corns, salt, leeks, onions, parsley, and celery; cover the whole with fish-broth, and set on a good fire. Skim off the scum carefully, and boil gently till the whole is done. As soon as either the chicken or duck, etc., is done, take it from the kettle. When the whole is cooked, drain.
Put the liquor back in the kettle with the cabbage, or sour-krout, slices of carrots and onions, pearl-barley, semoule, or gruel; simmer about three hours, and it is done.
It is served in two ways: first, all the meat and vegetables are cut in small pieces and served with the broth as soup; second, the broth is served with the vegetables cut up, and the meat is served after and separately, as a releve.
Nothing is thrown away but the pepper-corns and cloves.