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Carrot Soup with Rice

Wash, clean, prepare, and slice eight carrots, eight turnips, eight small onions stuck with one or two cloves, a salt-spoonful of celery-seed bruised and tied in a muslin bag, and a slice of lean ham cut into small pieces. Put these into a stewpan with a piece of butter the size of a large egg, move them constantly, and when they are nicely browned, add, a little at a time, three quarts of good stock. Simmer until the vegetables are quite tender. Press them through a coarse sieve with the back of a spoon, return them to the saucepan, season with pepper and salt, and boil twenty minutes longer. The soup should be of the consistency of very thick cream. Place some boiled rice in the tureen, and pour the soup on it. Probable cost, 1s. 6d.