¹⁄₃ cup carrot
¹⁄₃ cup turnip
¹⁄₂ cup celery
¹⁄₂ cup onion
1¹⁄₂ cups potato
1 pt. tomatoes
5 tablespoons butter
¹⁄₂ tablespoon parsley
2 teaspoons salt
¹⁄₄ teaspoon pepper
1 qt. water
Wash the vegetables, scrape the carrot, pare the turnip, potatoes, and
onions, remove the leaves and strings from the celery, and cut the
vegetables in small pieces, or put all except the potatoes and celery
through a coarse food chopper. Measure the vegetables after they are
prepared. Put them all, except the potatoes and parsley, into a frying
pan with the butter, and cook them for ten minutes; add the potatoes and
cook them for two minutes more, then put all the ingredients, except the
parsley, together in a cooker-pail, and when they are boiling put them
into a cooker for three hours or more. Add the parsley just before
serving. “Left-over” vegetables, in pieces, may be added, in place of an
equal measure of any of the first five given.
Serves six or eight persons.