Purée of Carrots
2 large carrots
1” onion
1” turnip
1 quart beef stock
Scrape the carrots, and slice them finely, using the red outside part only. Slice the other vegetables. Put all together in a sauce-pan with the stock. Cook until tender. Rub through a sieve. Return to the fire. Season and add a small lump of sugar. Serve with croûtons.