Trim the meat and cut into even pieces.
Blanch and refresh.
Place in a sauteuse pan or shallow saucepan, cover with water,bring to the boil, season and skim.
Ad the bouquet garni. Meanwhile turn the potatoes into barrel shapes.
Cut the potato trimmings, onion, celery, cabbage and leek into small meat pieces and add to the meat , simmer for 30 min.
Add the button onions and simmer for a further 30 min.
Add the turned potatoes and simmer gently, with a lid on the pan till cooked.
NB: If the meat is being used allow half an hour stewing before adding any vegetables.
Correct the seasoning and skim off all the fat.
Serve in a entree dish, sprinkle with chopped parsley.