Vegetable Porridge Recipe

Scrape and peel the following vegetables:--six carrots, six turnips, six

onions, three heads of celery, and three parsnips; slice up all these

very thinly, and put them into a two-gallon pot, with four ounces of

butter, a handful of parsley, ditto of chervil, and a good sprig of

thyme, and fill up with water or pot liquor, if you happen to have any;

season with pepper and salt, and put the whole to boil very gently on

the fire for two hours; at the end of this time the vegetables will be

done to a pulp, and the whole must be rubbed through a colander with a

wooden spoon, and afterwards put back into the pot and stirred over the

fire, to make it hot for dinner.

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