Take a pig's foot, half a pound of ham, three pounds of lean beef and the giblets of a fowl. Cut all into moderate-sized pieces and place in a saucepan with two handfuls of split peas. Add sufficient water to cover and simmer for two hours.

Now add half a cabbage, a head of lettuce, both coarsely cut, a sliced carrot, and a small bunch of mixed herbs. Let the whole simmer for an hour, then add six small sausages and boil until these are cooked, Strain out the meat and vegetables, arrange them on a separate dish, then thicken the soup, if necessary, and serve at once.