Soupe Maigre No 3

Half a pound of butter, put in a stewpan over the fire, and let it

brown. Cut two or three onions in slices, two or three heads of celery,

two handfuls of spinach, a cabbage, two turnips, a little parsley, three

cabbage lettuces, a little spice, pepper and salt. Stew all these about

half an hour; then add about two quarts of water, and let it simmer till

all the roots are tender. Put in the crust of a French roll, and send

it to table.