In a large pot, fry the mutton in the fat until golden on both sides. Pour over the hot water, then add the carrots, onions, bouquet garni, cloves and garlic and season. Cook for 1½–2 hours. After 45 minutes, add the chestnuts, then, 20 minutes later, the cabbage. Check the seasoning.
Cut the bread into chunks, place in a large soup tureen and pour over the soup, keeping the meat aside.