Croute - Au - Pot

Another slightly vague recipe from the vault of my mother's side of the family.  It's served over toast, but it sounds more like a lunch.

Ingredients

 1 carrot

1/2 turnip

celery stalks, chopped

cabbage leaves, chopped

large piece of butter

1 pint stock

salt and pepper

pieces of toast

Process

1. Cut one carrot and 1/2 turnip into round slices. 

2. Add chopped celery and cabbage. 

3. Stew in a covered pan. 

4. Add large piece of butter. 

5. Add one pint stock, and season with salt and pepper. 

6. Pour over pieces of toast.