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Simple Soup

Cut into very small pieces half a pound of turnips, half a pound of carrots, a quarter of a pound of onions, three or four sticks of celery, and a lettuce. Put these ingredients into a saucepan which has a very closely-fitting lid with four ounces of dissolved butter, and add a bunch of sweet herbs, if liked. Cover the saucepan, and steam its contents over a gentle fire for twenty minutes. Pour upon the vegetables three pints of stock made from bones; let this boil, and carefully remove the scum as it rises. Add a pint of freshly-shelled green peas, and simmer all gently together for three hours. Rub the preparation through a sieve, boil it up once more, add pepper and salt, and serve. Time, four hours. Probable cost, 8d. per pint. Sufficient for eight or nine persons.