3 Spanish onions. 1 carrot. 1 turnip. 1½ pints water. 1 ounce butter. 1 teaspoon salt. ½ dozen peppercorns tied in muslin. A few sticks of celery.
Slice the carrot and turnip and fry a few minutes in the butter, place them in a saucepan together with the onions cut in quarters, the water, salt, celery and peppercorns. Boil gently until quite tender, remove the peppercorns, reduce the gravy, and serve with sippets of toast.