Cabbage Soup

Remove the outer leaves from a medium three pound cabbage, and divide it into four parts; wash well in plenty of water, then blanch in boiling water for ten minutes, with the addition of half a pound of salt pork, cut lengthwise in two; drain the cabbage and pork, refresh them thoroughly in cold water for half an hour, then drain and squeeze out all the water from the cabbage. Put the cabbage into a saucepan, season with a little salt and pepper and lay on top one pound of brisket of beef, a bunch of parsley garnished with bay leaf, two medium carrots cut in four, two large onions with two cloves in them, and the lard that was blanched with the cabbage. Moisten with three quarts of boiling water, skim, close the lid hermetically and boil slowly for three hours. Drain and cut the cabbage into small pieces, set them into a soup tureen, with some sliced bread dried in the oven, pour the soup over and serve.