Purée of Winter Vegetables
1 onion
1 carrot
1 large turnip
¹⁄₂ small cabbage
¹⁄₂ head of celery
¹⁄₂ pint of stewed tomatoes
1 quart of water or stock
Bouquet of sweet herb
Table-spoon butter
1 gill cream or milk
Chop all the vegetables but the cabbage and tomatoes very fine. Put them in a sauce-pan with the water or stock and boil. Cook the cabbage separately. When the vegetables are tender, add the cabbage. Simmer ten minutes. Add the tomatoes and a bouquet of herbs. Boil for quarter of an hour. Rub through a sieve. Return to the fire. Season. Add the butter and the cream.