2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2
cabbage, 1 bay leaf, 2 cloves, 6 peppercorns, 3 qts.
Scrape and cut up carrots and turnip. Slice the leek,
and cut celery into dice. Shred the cabbage. Put
into the jar with the water, and place in a moderate
oven, or on the top of a closed range. If it is
necessary to use a gas ring, turn very low and stand
jar on an asbestos mat. Bring to the boil slowly and
then simmer for 2-1/2 hours.