Carrot Soup
Put some beef bones, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, one turnip, pepper and salt, into a saucepan, and stew for three hours. Have ready six large carrots, cut thin after they are scraped; strain the soup on them, and stew till soft enough to pulp through a hair sieve or coarse cloth: then boil the pulp with the soup; which is to be as thick as pea ssoup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add Cayenne.