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Brown Soup

Cut into small pieces the following vegetables:--One pound of turnips, the same of carrots, half a pound of celery, and six ounces of onions. Put these into a pan with four ounces of butter, and let them stew, with occasional stirring, till brown. Boil one pint and a half of peas in as much boiling stock or water as will make up the entire quantity to three quarts. Add half a pound of toasted bread, season with black peppercorns, Jamaica pepper, and salt. Boil gently for three or four hours, then rub the soup through a coarse sieve, and return it to the pan. When it boils it is ready for table.