The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

butter into a stewpan, when it is melted, put in the onions and fry them about three minutes, then add the remainder of the vegetables, and pass them quickly with a tablespoonful of sugar, toss them over every minute, when there is no water remaining at the bottom add to them four quarts of clarified consommé, let it boil gently at the corner of the stove about twenty minutes, skim well, add six sorrel leaves, one cabbage lettuce, and a little picked chervil, the lettuce and sorrel must be cut in dice, serve very hot. If not sufficiently coloured add half a pint of gravy (No. 135). No. 149. _Potage aux petits Navets à brun._ Feel ten fresh turnips, scoop as many as possible out of them with a small cutter, the size of a marble; put a teaspoonful of sugar into a stewpan, when it gets rather brown over the fire, put in about two ounces of butter with the turnips, toss them over the fire until they get a nice yellow colour; have ready nearly boiling four quarts of consommé (No. 134), and half a pint of brown gravy (No. 135), put them into it, let it simmer about twenty minutes, or until the turnips are tender, taking care to skim it well, season with a little salt and sugar if required; the consommé must be a little browner than usual. No. 150. _Potage à la Printanière._ Cut a bunch of spring carrots, ditto of turnips, ditto of green spring onions, in thick pieces, splitting the carrots in four, and about half an inch in length, wash them well, dry on a cloth, put them into a stewpan with two ounces of butter and a teaspoonful of sugar, pass them ten minutes over a sharp fire, have ready four quarts of consommé (No. 134), nearly boiling, put in the vegetables and let it boil at the corner of the stove fifteen minutes, skim it well, add a very little chervil and half a pint of young peas, raw, when the peas are tender it is done; put a