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M. a. T (Shred two onions and fry brown)

Shred two onions and fry brown in a half spoon of but ter; add a little mace, salt and pepper; then a spoonful or so of stock; rub a tablespoonful of flour smooth with a little butter and let fry with the onions; strain through a colander, then add more stock if desired; cut turnip, carrot and celery in fillets; add a few green peas; boil tender in a little water and add both water and vegetables to the soup. If wished, the flour can be left out, and it will make a clear light-coloured soup. In that case the onions should be cut in fillets and boiled with the vegetables.