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Cressy (or Crecy) Soup

Wash clean, prepare, and slice eight carrots, eight turnips, eight small onions stuck with one or two cloves, a small tea-spoonful of celery-seed, bruised and tied in a muslin bag, and a slice of lean ham cut into 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 (see STOCK). If it is necessary to use fresh meat, two pounds of the shin of beef boiled gently in four quarts of water for three hours will answer the purpose. 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 cream. A little boiled rice may be put into the tureen, and the soup poured on it. Time, two hours, if the stock or gravy be already prepared. Sufficient for eight or ten persons. Probable cost, 1s. 6d., exclusive of the stock or gravy.