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SIMPLE SOUP (another way)

Take three quarts of good gravy. Put it into a saucepan with two carrots, three or four turnips, three or four potatoes, some celery, lettuce, endive, parsley, and a piece of butter, with a little flour. Stew till the vegetables become quite tender, so as to permit them to be rubbed through a sieve, after which let them be put back to the soup. Stew again for about a quarter of an hour, and season to taste. If too strong, add a little water.