Earthenware Stock-pot

Ingredients

• cabbage
• seasoning spices
• herbs
• coarse sea salt
• stale French roll

Directions

1. Cut the vegetables into convenient pieces, except for the cabbage, which should be cut into quarters.

2. Tie the spices in a piece of muslin and the herbs into a bundle.

3. Place all ingredients into the pot with the salt and let it simmer gently for about four hours.

4. Remove the herbs and spice bag from the pot.

5. Slice the stale French roll and place it in a soup tureen.

6. Carefully lift the vegetables out and lay them on the bread.

7. Serve the meat on a separate dish, optionally with tomato sauce around it.

8. Pour the soup into the tureen and serve.