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Vegetable Soup, with Meat

Take cabbage lettuces, chervil, white beet-leaves, celery, leeks, sorrel, and scraped carrot--a good handful of each. Chop these fine, and add cucumbers sliced, young peas, or asparagus. Stew gently in gravy and a few ounces of butter till they become quite tender, then put to them the required quantity of gravy or good broth made of shank of beef or veal and mutton. Give a boil, and serve up hot.