This soup can only be made in perfection when the
carrots are young and juicy. Take carrots, the reddest that
can be found, scrape them and wash them ; then remove
the outside, as far as it is red, and put it into a stew-pan
with a quarter of a pound of butter and half a pound of'
the lean of good-flavored ham cut in pieces ; set the
stew-pan over a very slow fire to soak. When the carrots
are tender, add two quarts of light consomme (No. 2), and
let the whole boil for an hour ; then rub it through a
tammy, boil the soup again, and if it is too thick, add
more consomme- ; skim it carefully, for this soup should be
a clear light red colour ; fry some squares of bread in
clarified butter, and put them into the soup just before
it is served ; season with a little cayenne pepper, salt, and
sugar.

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