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Puree of Tomato, Julienne

Melt an ounce butter in saucepan, add ounce lean, finely chopped raw ham, a sliced carrot, a sliced onion, two branches parsley, half a chopped green pepper, a bean garlic, teaspoon whole black pepper, clove, bay leaf, sprig thyme and nicely brown for fifteen minutes, occasionally mixing meanwhile; add one quart fresh crushed tomatoes with two quarts white broth and season with a light tablespoon each salt and sugar. (If any cooked bones of beef or chicken are on hand add them to the soup.) Cover pan and let gently boil for one hour and fifteen minutes. Heat in a saucepan one and a half tablespoons melted butter, add four tablespoons flour, stir briskly while browning for two minutes, then add tomato soup. Mix well, let cook for ten minutes, strain soup through sieve into a basin, then through Chinese strainer into another saucepan and keep hot. Cut in short, thin julienne-shape strips a small carrot, turnip, white part of one leek, small onion, two branches celery and a quarter very small cabbage. Place these articles in a saucepan with a half ounce butter, gill water, half teaspoon each salt and sugar. Mix well, cover vegetables with a buttered paper, place lid on pan, then set in oven for forty-five minutes. Remove, pour all contents of pan into the tomato puree, mix well, boil five minutes, pour in a soup tureen and serve.