Wash and scrape six large carrots, peel off the red outside (which is the only part used for this soup), put it into a gallon stew-pan, with one head of celery, and an onion cut into thin pieces; take two quarts of veal, beef, or mutton broth, put the broth to the roots, cover the stew-pan close, and set it on a slow stove for two hours and a half, when the carrots will be soft enough; put in a tea-cup full of bread crumbs, boil for two or three minutes, rub it through a tamis, or hair sieve, with a wooden spoon, add broth, and make it nearly as thick as pease soup; season it with a little salt, and send it up with some toasted bread, cut into pieces half an inch square. The celery and onions should be sliced and fried in butter, or nicely clarified dripping, and then put in the stew-pan and the broth added to it. Or thus: Put some beef bones with four quarts of liquor in which a leg of mutton or beef has been boiled, two large onions, a turnip, pepper and salt, into a stew-pan, and stew for three hours; have ready six large carrots scraped, and cut thin; strain the soup on them, stew them till soft enough to pulp through a hair sieve, or a coarse cloth; then boil the pulp with the soup, which is to be as thick as pease soup. Make the soup the day before it is to be used; add cayenne. Pulp only the red part of the carrot, and not the yellow. The soup is better made with a shin of beef.