| Method: | Cut up the onions, carrots, and turnips; wash and drain them
well, and put them in the stewpan with the butter and powdered sugar.
Toss the whole over a sharp fire for 10 minutes, but do not let them
brown, or you will spoil the flavour of the soup. When done, pour the
stock or boiling water on them; add the bread, celery, herbs, and
seasoning; stew for 3 hours; skim well and strain it off. When ready to
serve, add a little sliced carrot, celery, and turnip, and flavour with
a spoonful of Harvey's sauce, or a little ketchup.
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