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ITALIAN POTAGE (Brown Soup)

Take any young vegetables in season--turnips, carrots, celery, leeks, onions, etc. Slice three or four onions, and fry them in butter with two turnips, two carrots cut in ribbon-like strips, a head of celery, and the white part of a leek in inch pieces. Stew gently in the butter, letting them colour slightly. Add good rich veal gravy, salt to taste, and serve, when the vegetables are tender, on grilled crusts, previously moistened with a little of the gravy. Asparagus tops, green peas, and young lettuces improve this potage. Time, fry until the vegetables are tender.