11 | Croûte-au-Pot.
—Take two carrots cut in round slices, one turnip, cut the same, adding a few pieces of celery and half a quarter of chopped-up cabbage; stew them for ten minutes in a covered saucepan, with two ounces of butter; then moisten with three pints of white broth (No. 99), adding half a tablespoonful of salt and a teaspoonful of pepper. Boil well for thirty minutes, and serve with six pieces of dry toasted rolls.