Soup à la Julienne

Ingredients

• celery
• carrots
• turnips
• leeks
• cauliflower
• lettuce
• onions
• fine salad oil
• weak broth
• bread
• 1 lump white sugar
• pepper
• salt

Instructions

1. Take a variety of vegetables, such as celery, carrots, turnips, leeks, cauliflower, lettuce, and onions, and cut them in shreds of small size.
2. Place them in a stew-pan with a little fine salad oil and stew them gently over the fire, adding weak broth from time to time.
3. Toast a few slices of bread and cut them into pieces the size and shape of shillings and crowns, then soak them in the remainder of the broth.
4. When the vegetables are well done, add all together and let it simmer for a few minutes.
5. A lump of white sugar, with pepper and salt, are sufficient seasoning.