has been boiled, a few beef-bones, 6 large carrots, 2 large onions, 1
turnip; seasoning of salt and pepper to taste; cayenne.
_Mode_.--Put the liquor, bones, onions, turnip, pepper, and salt, into a
stewpan, and simmer for 3 hours. 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; then boil the pulp with the soup, which should be
of the consistency of pea-soup. Add cayenne. Pulp only the red part of
the carrot, and make this soup the day before it is wanted.
_Time_.--4-1/2 hours. _Average cost_ per quart, 1-1/2d.
_Seasonable_ from October to March.
_Sufficient_ for 10 persons.
II.