High-class cookery made easy

by Mrs. J. Hart

JULIENNE SOUP.

Take the red part of a carrot, part of a turnip, and the white part of a head of celery, leek, and onion; cut these into thin shreds about an inch long, and boil in a pint of water. Pour off the water from the vegetables, and add them to the clear brown soup. Season with pepper and salt, and whatever sauce is preferred.

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