Croute-Au-Pot

Cut two carrots and one turnip into round slices and add to these a few short
pieces of celery stalks and a little white cabbage. Stew these for a few minutes in a
covered stewpan and add one heaping tablespoonful of butter. As soon as the vegetables
are beginning to take color pour over them three pints of broth, half a tablespoonful
of salt and one teaspoonful of pepper. Boil this slowly for one-half hour or
more, and then pour into a hot tureen in which a few pieces of toasted bread or rolls
have been previously placed. Serve very hot.