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Artichokes, Jerusalem, Soup, or Puree Of

Put a piece of butter the size of an egg into a saucepan; let it melt; then throw into it two bay-leaves, one sliced onion, three pounds of Jerusalem artichokes washed, pared, and sliced, and half a pound of bacon in rashers. Keep these well stirred in the boiling butter for about ten minutes; then add to them, gradually, one pint of stock. Let all boil up together until the vegetables are thoroughly cooked; then add three pints more stock, stir it well, add pepper and salt to taste, press it through a sieve, and add one pint of boiling milk. Boil five minutes more, and serve with toasted bread cut in dice. Time to boil, about one hour and a half. Probable cost, 10d. per pint. Sufficient for six persons.