12 quarts veal stock 6 quarts cabbage 1 1/2 quarts celery or 2 tbspns. celery seed 1 cup minced onion 1 cup chopped carrot

1 teaspoon pepper 1 cup drippings

4 bay leaves

1/2 teaspoon mace 1 quart diced veal

5 tablespoons or more salt

If the stock has been seasoned, less salt will be needed. Cook vegetables in drippings five minutes or more; add stock and bay leaves. Cook forty-five minutes, or until vegetables are done, replenishing stock if necessary. Add seasonings and diced veal. Serve boiling hot.