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Macedoine Soup

Put in the bottom of a porcelain or agate saucepan as many thin slices of ham as will cover it. On top of this put a thick layer of chopped turnips, one of potatoes, and one of onions, in equal quantities. Add a few sprigs of parsley and a blade of mace. Pour over a quart of stock and simmer gently until reduced to a pulp. Strain the soup through a fine sieve; return to the fire, season with salt, pepper, a teaspoonful of kitchen bouquet, add a pint of hot cream; stir until thoroughly hot, and serve in a tureen.