Another Carrot Soup Recipe

Take four pounds of beef, a scrag of mutton, about a dozen large

carrots, four onions, some pepper and salt; put them into a gallon of

water, and boil very gently for four hours. Strain the meat, and take

the carrots and rub them very smooth through a hair sieve, adding the

gravy by degrees till about as thick as cream. The gravy must have all

the fat taken off before it is added to the carrots. Turnip soup is made

in the same way.

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