Peel and wash about a dozen Jerusalem artichokes, cut them in slices
about a quarter of an inch thick, lay them flat upon the table and cut
them through with a cutter about the size of a large pea, wash two heads
of celery well, cut them round like sixpences, peel fifty small button
onions, and pass the whole in a stewpan with two ounces of butter and a
teaspoonful of sugar until no liquor remains with the vegetables and
they are covered with a glaze, keeping them quite white; if any liquor
remains in your vegetables it will spoil the appearance of the soup; put
them into a clean stewpan with four quarts of consommé (No. 134), and
half a pint of gravy (No. 135), let it simmer at the corner of the stove
about ten minutes, taking care to skim it well, cut about forty pieces
of cos lettuce the size of half-a-crown, which boil till done, cut
twenty pieces of thin crust of French bread about the size of a
shilling, which must be put into the tureen and the soup poured over.