Vegetable Soup No 2 Recipe

Take two cabbage and two coss lettuces, one hard cabbage, six onions,

one large carrot, two turnips, three heads of celery, a little tarragon,

chervil, parsley, and thyme, chopped fine, and a little flour fried in a

quarter of a pound of butter (or less will do). Then add three quarts of

boiling water; boil it for two hours, stir it well, and add, before

sending it to table, some crumbs of stale bread: the upper part of the

loaf is best.

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