Carrot Soup Recipe

Take about two pounds of veal and the same of lean beef; make it into a

broth or gravy, and put it by until wanted. Take a quarter of a pound of

butter, four large fine carrots, two turnips, two parsnips, two heads of

celery, and four onions; stew these together about two hours, and shake

it often that they may not burn to the stewpan; then add the broth made

as above, boiling hot, in quantity to your own judgment, and as you like

it for thickness. It should be of about the consistency of pea-soup.

Pass it through a tamis. Season to your taste.

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