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Potage, Fermiere

Pare and finely slice three carrots, two white turnips, an onion and a quarter very small sound white cabbage. Put these vegetables in a soup pot with an ounce butter, teaspoon sugar, and cook to a light brown, frequently stirring meanwhile. Pour in four quarts water, two teaspoons salt, add a two-pound piece of beef from short ribs or neck, and let gently boil for two and a half hours. Finely chop twelve well-cleaned sorrel leaves, two branches parsley, a branch chervil, add to soup, lightly mix and boil for fifteen minutes more. Remove beef, cut a quarter of the lean meat only into small squares, add again to soup, skim fat off surface, pour soup into tureen and serve with six slices of toasted French bread.