4 good-sized carrots,
1 small head of celery,
1 fair-sized onion,
1 turnip, 3 oz. of breadcrumbs,
1-1/2 oz. of butter,
1 blade of mace, pepper and salt to taste.
Scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace. Let all boil together, until the vegetables are quite tender, and then rub them through a sieve. Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup,
1 small head of celery,
1 fair-sized onion,
1 turnip, 3 oz. of breadcrumbs,
1-1/2 oz. of butter,
1 blade of mace, pepper and salt to taste.
Scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace. Let all boil together, until the vegetables are quite tender, and then rub them through a sieve. Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup,
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