Boil 2 pounds of beef and 2 pig's feet in 4 quarts of water; season with salt and pepper. Let boil well. Add 1 head of lettuce, ½ head of cabbage, a few thin slices of pumpkin, 2 carrots and 1 clove of garlic, all cut fine, and 1 herb bouquet. Let all cook until tender; then add ½ can of peas. Remove the meat; cut into thin slices; season, and serve with the soup.