Velvet Soup

Mince up fine the red part of a few good carrots; stew them with butter, salt, sugar and a little broth, and when done strain through a sieve and afterward through a tammy (Fig. 88). Put two quarts of good clear broth on to boil, mix in with it four tablespoonfuls of tapioca, let it despumate for twenty-five minutes on the side of the fire, skimming it off well. At the last moment add the carrot puree, season boil up once or twice more, and serve in a soup tureen.