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ROOTS, ESSENCE OF (maigre)

Clean three bunches of carrots, two of turnips, six heads of celery, two bunches of white onions, and one of leeks, the whole sliced, and put them for two minutes in boiling water; cool them afterwards in cold water, then drain, and put them in a stock-pot with ten quarts of boiling water, add an onion with two cloves, a little salt, pepper, nutmeg, grated, and butter; simmer them for three hours over a slow fire, skim off all the butter, and strain the essence through a silk sieve. This stock, not being coloured, is adapted for sauces and soups that are to be white.