|Mixed vegetables||1 3⁄4 Pound (Carrots, Celery, Leek, Cabbage, Onions)|
|Freshly ground pepper||To Taste|
|Cumin seed||To Taste|
|Broth/Bouillon||2 Cup (32 tbs) (Hot Broth)|
Cut meat and potatoes into pieces.
Dice, slice or cut other vegetables into strips.
Place slices of marrow on bottom of a heatproof casserole or Dutch oven or, if using lard instead of marrow, brush casserole with lard.
Arrange alternate layers of meat, potatoes and the other vegetables in the casserole.
Season each layer with salt, pepper and herbs.
Add bay leaf.
Pour broth over all and bring to boiling over high heat.
Cover tightly and cook gently over low heat about 1 1/2 hours without stirring.
Add more hot broth, if necessary to prevent scorching of vegetables.