Peel and cut up very finely three onions, three turnips, one carrot, and four potatoes, which put into a stewpan, with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley; pass them ten minutes over a sharp fire, then add a good spoonful of flour, which mix well in, add two quarts of stock, and a pint of boiling milk; stir it until boiling; season with a little salt and sugar, rub it through a sieve, put it in another stewpan, boil again, skim, and serve with croutons of fried bread, as for Palestine Soup.* It ought to be thickish.

* See page 62.