Equipment: measuring spoons, knife, stove, pot
- 1 -2 celery, roots
- sweet herbs
- 1/4 pound butter, or drippings
- 1 teaspoon sugar
- 2 quart water
- Wash the equal quantities of onions, carrots, and turnips well, and cut up into stew-pan with the butter and sugar.
- Stir them over the fire for ten minutes, not letting them brown.
- Then pour the boiling water or stock over them, and add the celery, herbs and seasoning.
- Stew all for three hours, and flavor with a little ketchup.