Vegetable Soup. No. 2.
Take two cabbage and two coss lettuces, one hard cabbage, six onions, one large carrot, two turnips, three heads of celery, a little tarragon, chervil, parsley, and thyme, chopped fine, and a little flour fried in a quarter of a pound of butter (or less will do). Then add three quarts of boiling water; boil it for two hours, stir it well, and add, before sending it to table, some crumbs of stale bread: the upper part of the loaf is best.