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Tomato Soup

Slice two large onions into a saucepan, with two turnips, two carrots, and five or six outer sticks of celery. Put with these four ounces of lean ham cut into dice, and two ounces of fresh butter, and steam them over a gentle fire for half an hour. Pour over them two quarts of stock or liquor in which meat has been boiled, and add six or eight ripe tomatoes. Let all simmer gently together for a couple of hours. Rub the vegetables through a sieve, and boil them again with the liquor for a few minutes, add pepper and salt to taste, and serve very hot. Send bread toasted and cut into dice to table on a separate dish. A little tomato pulp may be added to any vegetable soup when the flavour is liked. Time, three to four hours. Probable cost, 6d. to 10d. per pint. Sufficient for eight or ten persons.