No. 159 Potage à la Crécy.
Scrape, wash, and cut in thin slices, some carrots; take three pounds and a half of the red part only, lay them on a sieve to drain, put into a stewpan half a pound of lean ham, two onions, and one head of celery sliced, add half a pound of butter, three cloves, one blade of mace, pass it over a moderate fire twenty minutes, then add the carrots with one pint of white broth (No. 133), when quite tender add three tablespoonfuls of flour, mix well, put four quarts of white veal stock; let it simmer nearly an hour, skim it well, rub it through a tammie, boil it again, if too thick add a little more broth, put fried bread into the tureen, season with a tablespoonful of sugar, and a little salt and pepper if required.