Julienne Soup

Directions

1. Shred all the vegetables to the same length and size; fry all except the lettuce, tarragon and chervil, a light brown in the dripping in the stew-pan.
2. Clear the stock as directed on 'to clear soup' ; boil it and add it with the sugar and salt to the vegetables ; skim well until all grease is removed, add the lettuce, tarragon, and chervil ; let it boil a few minutes, and serve.