Take a knuckle of ham, perfectly sweet a knuckle of veal, and about six pounds of flank of beef, which put into a pan, with an onion stuck with two cloves, a few carrots, etc.; pour over the above two ladles of broth, and let the whole sweat over a slow fire. When the meat is done through the middle, cover it entirely with boiling broth, and let the whole stew for three hours. Then take one or more cabbages, which are to be washed clean and blanched. Braise them between layers of bacon, and moisten them with the liquor in which the sweating has ben made, strained through a silk sieve. You must observe that, if the cabbages are not made rich and mellow, they are good for nothing. Add to the above, either sausages, bacon, or stewed legs of geese: mind above all things that the cabbage be not too briny, for the soup then would not be eatable. When the cabbage and broth are stewed enough, cut very thin slices of rye-bread: drain the cabbage in a cloth, so that there be no fat left, then take a large deep silver dish, lay a bed of bread, and over that one of cabbage, and moisten them with a little broth; let them stew on a slow fire. When the cabbage and bread are sufficiently moistened, lay on six or eight beds more of each, and let it simmer on the stove till the bottom of the dish is gratined, as what sticks to the bottom of the dish is most tasty and palatable. Send up with the ham on the middle; the bacon, the legs of geese, and sausages on the borders, and some broth separately.*