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Princes' Soup

Take half a dozen turnips, and with a vegetable cutter cut them into small balls the size of a marble. Put them into a stewpan with as much clear veal stock as will cover them, and let them simmer till tender; then pour over them a pint and a half of additional stock, clear and bright, let it boil, and pour it into the tureen. Cut from a stale loaf a slice or two less than a quarter of an inch thick. Have these cut in rounds about three-quarters of an inch in diameter. Throw them into a saute-pan with about an ounce of butter, and shake them over the fire till they are brightly browned. Drain from the fat, and place them on blotting-paper to absorb the grease. Send the crusts to table with the soup, and serve them either on a separate dish or in the tureen. Time, an hour and a half. Probable cost of turnips, 4d. to 6d. a bunch. Sufficient for three or four persons.