Peel and slice six large onions, six potatoes, two carrots and two turnips; fry them in one-half pound of butter or very fresh dripping; toast a crust of bread brown and hard, put it, with two or three heads of celery cut small, some herbs, pepper and salt, with the fried vegetables, into five pints of water, to stew gently for four hours, then strain it through a sieve, add a little carrot and celery cut small, and some chopped parsley; one anchovy or a red herring, and a little cayenne; boil it till the vegetables are tender.