1.put fowl and veal bones into a saucepan with water,thyme,bay leaf, onions stuck with cloves,salt and pepper.

2.bring to a boil and simmer for 12 minutes.

3.remove fowl.cool; and remove fat on top.strain.

4.dice some of white meat of fowl.

5.chop all vegetables(except cabbage)and put them with diced chicken into soup.

6.simmer till vegetables are tender.

7.chop and boil cabbage seperately and add to soup.

8.warm 10 earthanware tureens.fill them with soup, chopped vegetables and chicken.

9.serve with tiny pieces of toast and grated cheese.