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Scrape, peel, and clean three carrots, plus a like variety of turnips; with small-sized vegetable scoops, go to scoop them out to the kind of peas, olives, &c., based on fancy or convenience. When this is done, put the said vegetables, with equal quantities of really small button onions, celery, cut how big is the carrots, &c., some pulled leaves of lettuce, tarragon, and chervil, in a soup-pot; fill up with clear stock; give a bit of sugar: boil gently before vegetables are performed; taste to see how the flavour is great, and serve hot.

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