Prepare and clean three carrots, three turnips, two onions, two leeks,
and one head of celery, wash them all well, cut the carrots an inch in
breadth in thin slices, cut them again across into small thin stripe, if
the carrots are old the red part only must be used and peeled off like
ribands, as fine and regular as possible; all the vegetables must be cut
in the same way; put a quarter of a pound of butter into a stewpan, when
it is melted, put in the onions and fry them about three minutes, then
add the remainder of the vegetables, and pass them quickly with a
tablespoonful of sugar, toss them over every minute, when there is no
water remaining at the bottom add to them four quarts of clarified
consommé, let it boil gently at the corner of the stove about twenty
minutes, skim well, add six sorrel leaves, one cabbage lettuce, and a
little picked chervil, the lettuce and sorrel must be cut in dice, serve
very hot. If not sufficiently coloured add half a pint of gravy (No.
135).