Required : Half a pound of spring carrots. Two ounces of spring onions. Four ounces of turnips. Two ounces of young green peas. Two ounces of butter. Two ounces of new potatoes. Two ounces of mushrooms. A pinch of tarragon, chervil, and parsley. Mignonette pepper and salt to taste. One pint of vegetable stock.

Method. Simmer all together for about thirty minutes in a three-pint casserole, stirring constantly until tender.

It will be found that in this recipe, if the vegetables are cooked in an earthenware vessel, that not only are the colours kept fresh and distinct, but each flavour too. It is. important to keep the lid on all the time whilst the vegetables are slowly simmering.