Ingredients:	6 potatoes 4 turnips or 2 if very large; 2 carrots 2 onions; if obtainable 2 mushrooms; 1 head of celery 1 large slice of bread 1 small saltspoonful of salt 1/4 saltspoonful of ground black pepper 2 teaspoonfuls of Harvey's sauce 6 quarts of water.
Method:	Peel the vegetables, and cut them up into small pieces; toast the bread rather brown, and put all into a stewpan with the water and seasoning. Simmer gently for 3 hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea-soup, which it should resemble in consistence; but it should be a dark brown colour. Warm it up again when required; put in the Harvey's sauce, and, if necessary, add to the flavouring.
Time:	3 hours, or rather more.
Notes:	This recipe was forwarded to the Editress by a lady in the county of Durham, by whom it was strongly recommended. I. 162.
Back to Recipe List Source: The Book of Household Management Mrs. Isabella Mary Beeton

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