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Potato and Milk Soup

Wash, peel, and slice one pound of potatoes; wash and clean half a stick of celery and a leek; peel an onion, and cut all into small pieces. Put an ounce of butter or dripping into a stewpan, add the vegetables, and let them steam over the fire for a few minutes. Pour in a quart of stock or water, which must be boiling; season with pepper, salt, and a little grated nutmeg; boil up, and let it simmer till done. Pass through a colander, return it to the stewpan, add a pint and a half of milk and a table-spoonful of crushed tapioca. Stir well, and let all simmer for about twenty minutes, when it will be ready for serving. If too thick, add a little more stock or water.