Excerpt: "Add two cloves and about two ounces of carrot, and the same of turnip, leeks, celery, or a quarter of a pound of one of them, if you cannot get the variety. To add more zest to the flavour, add the smallest quantity of thyme, winter savory, or a bay leaf. You are, no doubt, aware that at present, in most market towns, an assorted lot of vegetables may be obtained at one penny per plate, and sometimes at one halfpenny. This second lesson is very important, as it gives you the key whereby you may vary the flavour of every kind of soup."
Contained in: A Shilling Cookery For The People: Embracing An Entirely New System Of Plain Cookery And Domestic Economy
Location: p. 8