No. 16 Parsnip Soup
3 good-sized parsnips.
2 potatoes.
1 large onion.
1½ ounces butter.
1 quart water.
1 teaspoon salt.
1 dozen peppercorns.
2 teaspoons sago.
Dissolve the butter in the saucepan, then place in the vegetables sliced, with the water, salt and peppercorns, and boil for one and a half hours; add sago, stir until it thickens, then rub through a sieve into a tureen and serve hot.