Julienne Soup.
Pare and cut into small dice,
- 2 carrots.
- 1 turnip.
- 1 cup small string-beans.
- 6 tomatoes.
- 1 onion.
- ¼ of a cabbage-heart.
Cook ten minutes in salted boiling water, leaving out the tomatoes. Drain away the water, and spread the vegetables upon a dish to cool, while you take the fat from your cold soup-stock; strain the latter from the bones and meat, and heat to a gentle boil. Continue this for five minutes, skimming well; put in the parboiled vegetables, the tomatoes, and a pint of green peas, and stew steadily, but not fast, for half an hour. Pour out all together.