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Two Onions (One head of Celery)

One head of Celery.

Four ounces of raw Ham or Bacon.

Two ounces of Butter.

Three pints of Stock.

Half a gill of Cream.

Half a teaspoonful of Castor Sugar.

Pepper and Salt, and a handful of cooked Rice.

Peel off the red part of the carrots, and put into a stewpan with the onions sliced, the celery cut up and the ham cut up, add two ounces of butter, put the lid on close and simmer over the fire gently for ten minutes, then add two pints of stock and simmer gently till the vegetables are tender.

Drain off the stock, pound the carrots, &c., in the mortar, add the stock they were cooked in and one pint more, pass all through a tammy-cloth or fine hair-sieve. Return this purée to the stewpan, and stir it over the fire till it boils, then stand it by the fire to clear itself of all grease, which must be taken off with a spoon as it rises. Let it boil gently for a quarter of an hour, add the cream, half a teaspoonful of sugar, a little pepper and salt. Serve with plainly cooked rice or with some fried croûtons handed separately.