Carrot Soup

After scraping six or eight large carrots, cut off the red parts, and place them
in a stewpan, slice two onions, cut up one head of celery and a quarter of a pound or
so of raw ham, and put them into the stewpan with the carrots, then add one heaping
tablespoonful of butter, cover and let simmer over the fire for ten minutes ; then
add one quart of stock and allow all to simmer until the vegetables are tender.
Drain the vegetables well, pound them in a mortar, put them in with the stock in
which they were cooked, and add another pint. Strain this through a fine hair sieve,
put it into a stewpan, and stir gently over a slow fire until it boils ; then remove the
stewpan to one side, skim off all the fat, and let it simmer slowly for half an hour.
When ready to be served add a gill of cream, a little sugar, pepper and sa-lt.