Tomato Soup Recipe

Cut four ounces of ham into dice; slice two onions, and

fry with ham in two ounces of butter; when browned turn them into a

saucepan containing three quarts of stock or corned-beef water, and add

three carrots, two turnips, and one long red pepper, and a dozen outer

stalks of celery. Simmer gently for one hour; then add a quart of canned

tomatoes; boil gently for another hour; rub the whole through a sieve,

and simmer again with the liquor a few minutes; add salt, and serve with

fried bread crumbs.

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