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Carrot Soup (INGREDIENTS for quarts quarts)

addition to stewed veal, &c.
addition to stewed veal, &c.

INGREDIENTS for 4 quarts.-4 quarts of liquor in which a leg of mutton or a joint of beef has been boiled, a few beef-bones, 6 large carrots, 2 large onions, 1 turnip; seasoning of salt and pepper to taste; cayenne. AVERAGE COST, exclusive of the liquor, 6d.

Put the liquor, bones, onions, turnip, pepper and salt into a stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain the soup on them, and stew CARROTS, SLICED. them till soft enough to pulp through a hair sieve or coarse cloth; then boil the pulp with the soup, which should be of the consistency of pea-soup. Add cayenne.

Pulp only the red part of the carrot, and make this soup the day before it is wanted.

TIME.-4 hours.

SEASONABLE from October to March.

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