Fast-Day Broth from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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...
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Ingredients
- 6 Fine Carrots
- 6 Large White Onions
- 6 Turnips
- ½ Pound of Beans, or Dried Split Peas
- A Small Head of Cabbage
- A Parsnip
- A Stalk of Celery
- 4 Sprigs of Parsley
- ¼ Pound of Butter, or a Large Tablespoonful of Lard
- 3 Quarts of Water
- A Red Pepper Pod, Without the Seeds
- Salt
- Pepper
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