17. Potato Soup.
Cut up an onion into rings, chop two beads of garlic, fry and add two ounces of butter a nice golden colour, add twelve cloves, twelve peppercorns, three bay-leaves, one carrot cut into slices, one turnip cut into slices, a stick or two of celery chopped, one pound of potatoes peeled and cut into slices, and one quart of water and one quart of milk. Boil gently till all the vegetables are tender enough; pass them through a sieve; if the purée is too thick add a little more milk; warm up thoroughly. Add pepper and salt to taste, and serve with fried bread cut into dice.