3 pints of clear soup,
1 carrot, 1 onion,
1 turnip
1 / 2 an oz. Of butter or good dripping,
pepper and salt
Prepare the vegetables and cut them into very small dice or cubes.
Melt the butter or dripping in a stewpan, put in the dice of vegetables with a little salt and pepper
and fry very gently for a few minutes, shaking and tossing them frequently to prevent them taking color.
Drain well to free them from fat, add them to the hot soup and simmer gently for about 15 minutes.
Skim well. To prepare and cook the vegetables, about 1 / 2 an hour.
Sufficient for 6 persons
