(Recipe #34, page 59)
Take a piece of well-washed beef (or leg of lamb), boil and skim it in salted water, and let the stock continue to reduce for 2 hours. Then pour the stock through a fine sieve and pour it back over the meat. Add the cabbage cooked as in the recipe above, sprinkle with any needed salt, and cook it until completely done with the meat and a few small potatoes placed on the cabbage later.
Translated by David Green.