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Pot Au Feu, Vieillemode

Soak half pint dried, large white beans in cold water for eight hours, drain and place them in a large earthen soup pot. Cut half a very small cabbage in four parts lengthwise, discard all stale leaves, cut off stalk, then finely slice and add to beans in pot. Boil two ounces dried split peas in a pint water for five minutes, drain well, add to soup and moisten with three quarts water. Season with a heavy teaspoon salt and half teaspoon pepper, add one ounce good butter, then let slowly boil for forty-five minutes. Add a small Italian cervela sausage, if at hand, two small, finely sliced raw potatoes, a teaspoon each chopped parsley and chives. Cover pot, slowly simmer for an hour and a half, remove the cervelas, pour soup into a tureen and serve.