Macedoine Soup

Line the bottom of a saucepan with some thin slices of ham, then put in an
equal quantity of turnips, potatoes and onions, about three of each, and cut up very
small ; pour in some stock, season with pepper and salt, and let simmer gently until
cooked to a pulp. Pass the soup and vegetables through a fine hair sieve, return it to
the saucepan, pour in one pint of cream, and stir it by the fire for a few minutes.
When ready to be served, pour the soup into a- tureen.