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Vegetables (VEGETABLE CONSOMME)

VEGETABLE CONSOMME, OR VEGETABLE GRAVY SOUP, MADE WITH FRESH VEGETABLES. Dissolve in a stewpan four ounces of fresh butter. Throw into it two large carrots, two onions, two leeks, a head of celery, and a turnip, all cut small, together with a bunch of parsley, a small sprig of thyme, and a shallot. Cover the pan, closely, put it on the fire, and shake it occasionally till the vegetables are lightly coloured. Put a pint of freshly-shelled green peas into a separate stewpan with three quarts of water. Let them boil, then pour them upon the fried vegetables. Let the liquor boil, skim till it is quite clear, and put into it a crust of toasted bread, a blade of mace, six allspice, a dozen peppercorns, and a little salt. Cover closely, and simmer gently for two hours or more. Skim off the fat, strain the soup into a bowl, and let it stand in a cool place until clear. When wanted, pour it off carefully, not to disturb any sediment that may still remain, boil it, and serve very hot with fried sippets. If it is wished that vegetables should be served in it, cut the red part of a carrot, an onion, a turnip, and about two sticks of celery into thin strips an inch long (for this purpose a vegetable knife, such as shown in the illustration, will be found useful). Put these in a saucepan, cover with cold water, boil for five minutes, and drain them on a sieve. Pour the clear soup into a stewpan, throw in the roots, and simmer gently till they are tender. Add salt and pepper if required. Dried vegetables (see VEGETABLES, DRIED, FOR JULIENNE AND CLEAR SOUPS) may be used instead of fresh ones to throw into the soup, and will save some trouble.