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Potage, Paysanne

One small sliced red carrot, one small sliced turnip, one small sliced onion, two sliced leeks, one branch sliced white celery, four small sliced cabbage leaves, all sliced exceedingly fine; two pounds lean raw rump of beef and a few beef bones.

Have three and a half quarts boiling water in a large saucepan with a tablespoon salt and a teaspoon white pepper; add the beef and the bones; cover the pan and let boil for fifteen minutes. Uncover, skim off the scum and add the above vegetables. Cover the pan again and slowly boil for two hours. Remove the beef and bones (keep the beef for to-morrow). Skim the fat from the surface of the broth. Pour the soup into a hot soup tureen, add six slices French bread toasted and serve.