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Vegetable Soup, Winter

Cut an onion into thin slices, and fry it in two ounces of butter until it is lightly browned. Put with it half a pound of mixed vegetables, such as carrots, turnips, leeks, and celery cut up small, and stir all briskly over the fire with a wooden spoon for ten minutes. Add a quarter of a pound of soaked split peas, a small bunch of sweet herbs, a clove, a little salt and cayenne, and two quarts of stock. Simmer all gently together for two hours. Strain the soup, and serve with toasted sippets. Three or four ripe tomatoes peeled and sliced may, if liked, be stewed with the soup. When a plain family soup is required, fry the vegetables, put the peas with them, and boil till quite tender. Rub them through a sieve or strainer, and mix a spoonful or two of oatmeal with the pulp to form a liquid paste. Stir this into the boiling stock, let it boil for ten minutes, and it will be ready for use.