_Ingredients._—4 quarts of liquor in which a leg of mutton or beef
has been boiled, a few beef-bones, 6 large carrots, 2 large onions, 1
turnip; seasoning of salt and pepper to taste; cayenne. _Mode._—Put the
liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and
simmer for 3 hours. Scrape and cut the carrots thin, strain the soup
on them, and stew them till soft enough to pulp through a hair sieve
or coarse cloth; then boil the pulp with the soup, which should be of
the consistency of pea-soup. Add cayenne. Pulp only the red part of
the carrot, and make this soup the day before it is wanted. _Time._—4½
hours. _Average cost_, per quart, 1½_d._ _Seasonable_ from October to
March. _Sufficient_ for 8 persons.