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Macedoine Soup

Line the bottom of a saucepan with some thin slices of ham, then put in an equal quantity of turnips, potatoes and onions, about three of each, and cut up very small; pour in some stock, season with pepper and salt, and let simmer gently until cooked to a pulp. Pass the soup and vegetables through a fine hair sieve, return it to the saucepan, pour in one pint of cream, and stir it by the fire for a few minutes. When ready to be served, pour the soup into a tureen.