Have four medium sized onions, four ounces of leeks, half a cabbage, suppressing the core, three-quarters of a pound of potatoes, four ounces of turnips, half a pound of carrots and four ounces of celery, all minced up very fine, also some minced lettuce. Put one pound of scraped fat pork into a saucepan on the fire, and when hot, add the minced onions and leeks; fry for two minutes, and throw in the other vegetables and cook them without letting them get brown. Sprinkle over four spoonfuls of Hour, let cook and a few minutes after, dilute with four quarts of stock; stir the whole until it boils, then add a bunch of parsley garnished with bay leaf, four ounces of string beans cut lozenge shape, and two ounces of raw ham cut in one-eighth inch squares; boil again for three-quarters of an hour, and then add a handful of chopped up sorrel, and a little minced chervil; season with salt and pepper, remove the parsley, season to taste, and pour the soup into a soup tureen over slices of toasted bread or else slices of buttered bread browned in the oven.