Croute au Pot

Put into an earthen pot (a pipkin) twelve quarts of stock, adding a piece of the rump of beef, which must weigh eight pounds when trimmed and free from part of its fat, and a fowl weighing four pounds, drawn, singed and well washed; then add one pound of carrots, half a pound of onions with four cloves in them, two ounces of celery, and twenty-four whole peppers. Let boil up, salt it, and continue boiling very slowly for three hours and a half to four hours. Remove the vegetables as soon as each one is done, pare the carrots cork shaped one inch in diameter, and cut them into three-sixteenth inch thick pieces; the turnips shaped like a clove of garlic. Cut lengthwise in two some small French rolls, make them into pieces two inches long, scoop out the crumbs, and on this side besprinkle them with some good chicken fat, brown them in a hot oven. Lay them on a dish, the rounded side uppermost, and one beside the other; sprinkle them over again with chicken fat, and brown them in the oven. Cut a cabbage into four parts, wash these in plenty of water, and blanch in salted water for ten minutes, then drain, and refresh for half an hour; press well, and put it in a saucepan with a carrot cut in four, and one onion with cloves in it; season with salt and pepper, and moisten with stock and half a pint of chicken fat; the cabbage must be covered two inches above its height, then cook for two hours. When the cabbage is done, drain, and serve it in a vegetable dish with the rolls around, and lay the carrots and turnips on top; send the soup to the table in a separate soup tureen.