Fry a quarter of a pound of onions a light brown; mince a turnip and
carrot and a little piece of celery; boil these until tender in three
pints of the liquor in which a rabbit has been boiled, taking care to
remove all scum as it rises; strain them out, and then pass the soup
through a napkin. The soup should be clear, or nearly so, but if it is
not, put it in a stewpan, boil and skim until bright; then throw in the
contents of a tin of Nelson's Extract of Meat, soaked for a few minutes;
stir until dissolved; add pepper and salt to taste.