Selasa, 21 Juli 2009

4 good-sized carrots,
1 head of celery,
1 onion,
3 oz. of Allinson wholemeal bread without crust,
1 oz. of butter, pepper and salt, and
1 blade of mace. Wash, scrape, and cut the carrots into dice.Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water,adding the mace and seasoning. Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking. When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast.

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