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Olio of Vegetables

Slice half a dozen carrots, turnips, and onions, and throw them into boiling water slightly salted. Let them boil a quarter of an hour, then put with them two heads of cabbage cut into halves, and two pounds of potatoes, and boil all together until they are soft. Drain them from the water, and mince them finely. Mix with them half a pound of spinach, a little salt and pepper, an ounce and a half of fresh butter, and a quarter of a pint of cream. Cover the saucepan closely, and stew the vegetables gently for half an hour. Before serving, thicken them by stirring in with them a piece of butter rolled in flour. The vegetables may be varied according to the season. Green peas, lettuces, cucumber, spring onions, spinach, etc., may be cooked in the same way. Probable cost, according to the vegetables used. Sufficient for six or eight persons.