Gombo Aux Herbes

• 2 or 3 lbs. of brisket of veal
• ¾ of a lb. of lean ham or gammon, equal parts of the leaves

Remove the midrib from the cabbage leaves, and pick and clean the spinach. Parboil these, with the other greens, and drain thoroughly, keeping the water in which they were boiled. Remove any fat from the brisket of veal and the ham, and cut into 1 inch lengths. Put these in a saucepan