Melt a half-pound of butter very slowly, and add to it
four onions sliced, a head of celery, and a carrot and turnip
cut down. When the vegetables have fried in the butter for
a quarter of an hour, and are browned on all sides, put to
them nearly four quarts of boiling water and a pint and a half
of young peas, with plenty of ground black and Jamaica
pepper. When the vegetables are quite tender, let the soup
stand to clear from the sediment and strain it into a clean
stew-pan. If not yet sufficiently transparent, let it stand
an hour, and turn it carefully over. When it boils, add to
it three onions shredded, or five young ones ; a head of celery
cut in bits, carrots sliced and cut as wheels or stars, and
turnips scooped the size of pigeons' eggs or turnip-radishes.
When the vegetables are done enough without the liquid
getting ropy from their dissolution, the soup is finished.
  This, like all vegetable soups, is the better for a spice of
cayenne.

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