Fast-Day Broth

• 6 Fine Carrots
• 6 Large White Onions
• 6 Turnips
• ½

Peel and cut into fine, thin slices the carrots, turnips and parsnips; cut and chop fine the cabbage, celery and onions, put all in a saucepan and add one glass of water and a quarter of a pound of butter or lard, add the parsley, chopped very fine. Let all boil till the water has evaporated, and then add one pint of red or white beans or split peas, which have been soaked overnight. Add three