Vegetable Soup No 5 Recipe

Take four turnips, two potatoes, three onions, three heads of celery,

two carrots, four cabbage lettuces, a bunch of sweet herbs, and parsley.

The vegetables must be cut in slices; put them into a stewpan, with half

a pint of water; cover them close; set them over the fire for twenty

minutes to draw; add three pints of broth or water, and let it boil

quickly. When the vegetables are tender rub them through a sieve. If you

make the soup with water, add butter, flour, pepper, and salt. Let it be

of the thickness of good cream, and add some fine crumbs of bread with

small dumplings.

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