_Ingredients._—Equal quantities of onions, carrots, turnips; ¼ lb. of
butter, a crust of toasted bread, 1 head of celery, a faggot of herbs,
salt and pepper to taste, 1 teaspoonful of powdered sugar, 2 quarts of
common stock or boiling water. Allow ¾ lb. of vegetables to 2 quarts of
stock. _Mode._—Cut up the onions, carrots, and turnips; wash and drain
them well, and put them in the stewpan with the butter and powdered
sugar. Toss the whole over a sharp fire for 10 minutes, but do not let
them brown, or you will spoil the flavour of the soup. When done, pour
the stock or boiling water on them; add the bread, celery, herbs, and
seasoning; stew for 3 hours; skim well and strain it off. When ready
to serve, add a little sliced carrot, celery, and turnip, and flavour
with a spoonful of Harvey’s sauce, or a little ketchup. _Time._—3½
hours. _Average cost_, 6_d._ per quart. _Seasonable_ all the year.
_Sufficient_ for 8 persons.