The Epicure's Almanac or Diary of Good Living
October 7th : WHITE POTATO SOUP
Cut a moderately sized breast of mutton into small pieces, and put them into three quarts of water, make it boil, skim it carefully, and season the broth with salt and pepper to your taste; peel and cut into quarters half a dozen large and sound potatoes, and three turnips; slice up four onions, chop up three heads of celery, and throw these into the broth with a liberal handful of sweet herbs. Some cooks add three leeks; but, with onions already in use, I deem these Cambrian insignia unnecessary.
Let all stew for four hours and a half over a low fire; strain off the liquor, take out the mutton, and force as much of the vegetable as possible through a sieve with a wooden spoon. Beat up the yolks of a couple of eggs in a quarter of a pint of cream, stir all well together, and warm it up for sending to table.