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Economical Soup

1 quart stock 1 onion 1 small carrot 1 teaspoon salt Water to cover vegetables 2 cloves 2 peppercorns 1 bay leaf 1 sprig parsley Pinch of mace Leaves and root of celery stalk Chop the vegetables and cook them together with the herbs and seasoning in water sufficient to cover them. When done, add the stock and bring to a boil.