The Book of Household Management by Mrs. Beeton

2 onions; if obtainable, 2 mushrooms; 1 head of celery, 1 large slice of bread, 1 small saltspoonful of salt, 1/4 saltspoonful of ground black pepper, 2 teaspoonfuls of Harvey's sauce, 6 quarts of water. _Mode_.--Peel the vegetables, and cut them up into small pieces; toast the bread rather brown, and put all into a stewpan with the water and seasoning. Simmer gently for 3 hours, or until all is reduced to a pulp, and pass it through a sieve in the same way as pea-soup, which it should resemble in consistence; but it should be a dark brown colour. Warm it up again when required; put in the Harvey's sauce, and, if necessary, add to the flavouring. _Time_.--3 hours, or rather more. _Average cost_,1d. per quart. _Seasonable_ at any time. _Sufficient_ for 16 persons. _Note_.--This recipe was forwarded to the Editress by a lady in the county of Durham, by whom it was strongly recommended. VERMICELLI SOUP. I.