Farmer’s Soup

Thoroughly clean a bullock’s head, break the bones and cut the meat into small
pieces. Put them in a large pan with some bacon fat, and fry them until lightly
browned. Chop finely two carrots, a root of celery, one turnip, two lettuces, half a
cabbage and a few French beans ; put them in with the onions and leek, and cook
them over a slow fire until the moisture has evaporated. Blanch one pound of raw
ham, then put it in with the vegetables, and pour over some broth. When boiling,
move the pan to the side of the fire, and let the broth simmer for thirty minutes or
so. Then put in one breakfast cupful of minced potatoes, and boil them gently until
nearly cooked, and then put in two shredded lettuces, a handful of shredded sorrel, and
one pinch of chopped chervil. Finish cooking the soup, then remove the ham. Put
some slices of toasted bread into the soup tureen, pour in the soup and serve.