1 carrot

1 sweet potato

1 turnip

1 parsnip

1 white potato

1 onion

1 root of celery

1 tablespoonful of butter

2 tablespoonfuls of rice

2 quarts of cold water

1 bay leaf

1 teaspoonful of salt

1 sprig of parsley

Cut the vegetables into dice. Put the butter into a frying-pan; and, when hot put in all the vegetables but the white potato and fry until a light brown. Then turn the whole, butter and all, into a soup kettle, add the water, rice, bay leaf, salt, parsley and celery. Let them boil slowly one and a quarter hours. Then add the white potato; boil fifteen minutes longer, season to taste and serve.