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Carrot Soup

Put any bones that you may have into three quarts of stock or water, with three turnips, three onions, a head of celery or half a tea-spoonful of celery-seed, two bay-leaves, and the red part of ten good-sized carrots, cut off in slices. Stew the vegetables till tender, then take out the carrots, pound them in a mortar, mix with them a little of the liquor, and pass them through a coarse sieve. Strain the rest of the liquid, and return it to the saucepan; put with it the pulped carrots, and let it boil till it is as thick as thick as pea-soup. Season with pepper and salt, and serve. Time, four hours. Probable cost, 3d. per quart. Sufficient for six persons.