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One Onion (Two leaves of Celery)

Two leaves of Celery.

One ounce of Butter.

One pint of Stock.

One gill of Cream.

Salt. Fried Bread.

Wash all the vegetables, and cut them into thin slices.

Melt the butter in a stewpan; put in the sliced vegetables. Place the stewpan on the fire and let the vegetables cook for five minutes; then add the stock, and boil slowly until the vegetables are quite tender. Now rub the vegetables through a tammy-cloth or hair-sieve. Put the soup back in a saucepan, add the cream, and when hot it is ready to serve. Take two or three slices of stale bread; remove the crust, and cut the crumb into dice. Fry either in fat or butter, and serve with the soup.