½ lb. of stale crusts of wholemeal bread 4 onions 2 turnips 1 stick of celery 1 oz. of butter ½ oz. of finely chopped parsley 8 pints of water ½ pint of milk.
How to cook Bread Soup
Soak the crusts in the water for 2 hours before they are put over the fire.
Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste.
Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavour is liked, a little grated nutmeg; boil the soup up and serve at once.
