Carrot Soup (I)

Ingredients

• 4 quart liquor in which a leg of mutton or beef has been boiled
• a few beef-bones
• 6 large carrots
• 2 large onions
• 1 turnip
• seasoning of salt and pepper to taste
• cayenne

Instructions

1. Put the liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and simmer for 3 hours.
2. Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth;
3. then boil the pulp with the soup, which should be of the consistency of pea-soup.
4. Add cayenne. Pulp only the red part of the carrot, and make this soup the day before it is wanted.