Vegetable Soup with Stock
- 10 qts. [brown stock]
- 21⁄2 cups turnip
- 21⁄2 cups carrot
- 21⁄2 cups celery
- 21⁄2 cups cabbage
- 11⁄4 cups onion
- 1 tablespoon salt
- 2⁄3 cup rice or barley
Make it as directed on [page 67].
Serves forty-five or fifty persons.
Make it as directed on [page 67].
Serves forty-five or fifty persons.