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Vegetable Stock

If vegetable stock be required for a soup maigre, proceed as follows. Cut into small pieces a large carrot, an onion, two lettuces, about a dozen of the outer sticks of celery, and a parsnip. Put these into a stewpan with a slice of butter or dripping, cover the stewpan closely, and let its contents sweat till they begin to soften. Pour upon them as much boiling water as will entirely cover them, add a little salt and pepper, and let them stew softly till they are reduced to pulp. Skim and strain the liquor, and put it aside for use. Time, about four hours.