Peel and cut up very fine three onions, three turnips, one carrot, and four potatoes, put them into a stevvpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley, pass them ten minutes over a sharp fire; then add a good spoonful of flour, mix well in, moisten with two quarts of broth and a pint of boiling milk, boil up, keeping it stirred, season with a little salt and sugar, and rub through a hair sieve, put it into another stew pan, boil again, skim and serve with fried bread in it.