Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Beef;rump 1 Parsnip;halved;
6 Water;pint 1 Cabbage;cut;small
1 lb Beef Bones 4 Onion;whole;small
2 Bay Leaf; 3 Leek;
10 Peppercorns;whole 4 Clove;whole
5 Parsley;sprigs Garlic;minced;cloves
3 Carrot;halved; 1 tb Salt
3 Turnip;chunked;

Wash meat in cold water, put in pot; add water, bones and spices.
Bring to a quick boil; skim until all fat has disappeared and stock
is clear. Lower heat and continue cooking for 1 hour.
Quarter turnips and cabbage; add to stock along with remaining
vegetables, salt, garlic and other favorite spices. Simmer for about
4 hours. Remove the meat. Strain broth into a soup tureen. Chop
vegetables into spoon size pieces (except cabbage), and return to
soup.
Slice meat for portions and serve with cabbage. Serve hot.
Sprinkle with chopped parsley.

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