Add one pint of hot water or stock, six peeled and chopped tomatoes, one crushed garlic clove, and a bouquet garni.
Put in roasting pan with a cup of water and a bouquet garni.
Now add one peeled and cut up squash, a bouquet garni and two quarts of stock, and boil till well done.
Remove the bouquet garni, and serve on a deep platter with broth and all.
The vegetables will be done before the meat, so when they are cooked remove them and throw out the bouquet garni.
Then add two carrots, two onions, two turnips, and a bouquet garni.
Add a pint of sweet white wine and a pint of bouillon, and one bouquet garni.
Cover with water, season with salt, add a bouquet garni, and boil for two hours.
Add two pounds of tripe cut in strips, one cup of stock, one bouquet garni, and boil for one hour.
Parboil and put on fire in cold water with one carrot, one onion, a bouquet garni, and salt.