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Vegetable Soup, Hanovrienne

Cut in very thin slices of about half an inch, half a well-washed, small green cabbage, one white turnip, one beet root, two branches crisp celery, one white onion and two leeks. Place all these vegetables in a soup pot with one ounce butter and two light teaspoons salt, cover the pan and let steam on the range for twenty minutes. Moisten with three and a half quarts water, add half-pound piece salt pork and one pound shin of beef. Season with a half teaspoon pepper, re-cover pot and let slowly boil for one and a half hours. Finely slice two peeled, small raw potatoes and two country sausages, add them to the pot and boil continually for forty minutes longer. Remove the pork and beef, skim fat from surface of soup, add half ounce butter with a teaspoon chopped chervil, pour soup into a tureen and serve with six slices of toasted (French bread).