No. 4 Carrot Soup
1 pint haricot beans.
5 pints water.
2 ounces butter.
1 ounce salt.
6 large carrots.
2 large onions.
1 small head of celery.
1 teaspoon peppercorns.
Dissolve the butter in a large saucepan. Slice the vegetables, and place them in the saucepan together with the water and peppercorns, and simmer for one hour. Add salt, and simmer for another hour and a half. Strain.