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Turnip and Potato Soup

Dissolve two ounces of butter in a stewpan, and fry in it two large onions, sliced, till they are brightly browned. Pour over them two quarts of stock made from bones or from the liquor in which meat has been boiled, and add half a dozen sliced turnips, half a dozen mealy potatoes, and three or four crusts of bread, together with a bay-leaf and a few sticks of celery if liked. Simmer all gently together till the vegetables are quite soft, rub the soup through a fine sieve, and season with pepper and salt. Let it boil up once more, and serve very hot. Serve toasted sippets on a separate dish. This soup is not likely to keep good more than a day or two. Time, two hours and a half. Probable cost, 3d. per pint, exclusive of the stock. Sufficient for ten or twelve persons.