Root Essence

Have half a pound each of vegetables such as carrots, onions, turnips, parsnips, parsley root and celery; wash them well, and mince them up very fine, then fry them lightly in three ounces of butter and moisten with a quart and a half of water and half a bottle of white wine; let cook slowly for one hour, remove all the fat and scum, then strain through a napkins or silk sieve.