Cut the pork into thin slices; place these in the soup pot and let them fry out slowly.
Have the vegetables (except the potatoes), cut quite fine, and when the pork is cooked, put the vegetables into the pot with it. Cover tightly, and let cook very gently, on the back of the stove, one hour. Stir frequently to prevent burning.
Add the water, which should be boiling. Let simmer gently for one hour.
Add the potatoes, cut into slices, and the flour, which has been mixed with a little cold water. Season with salt and pepper, and simmer gently an hour longer.
Have the toasted bread in the tureen. Turn the soup on it and serve.
A pint of green peas, cooked in the soup the last half, is a great addition.
When the butter is used, let it melt in the soup pot before adding the vegetables.