Take one pint of mixed vegetables cut small - any sorts that you happen to have - add three quarts of water, together with a pound of salt pork, mutton, and tripe fried in butter. Flavor with one clove, one bay leaf, and a small bunch of parsley, thyme, and sweet marjoram. Cover closely and cook for three hours. Let it cool thoroughly, then remove the fat, thicken with the yolk of an egg and a little butter and flour, add pepper and salt to taste and make very hot before serving.