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Winter Soup, Clear

A short time before it is wanted, clarify some stock made from fresh meat (see CLEAR SOUP). Cut the red part of two large carrots and a turnip into quarter-inch dice. Divide two white stalks of celery into shreds, and skin a dozen button onions. Half boil the vegetables in salted water to which a little sugar has been added. Drain them, and put them into a stewpan with about three pints of the clear stock, boiling. Let them simmer till tender, and serve.