Cream of Tapioca

Cream of Tapioca should be boiled gently until the grains are transparent.

Put a large slice of ham into a saucepan with one-fourth pound of butter, dust in one breakfast cupful of flour, and let the whole simmer for a few minutes; then pour in a little thick soup and stir it until the liquor is quite thick. Pour three quarts each of milk and good rich stock into a saucepan, strain the thickening into it, and add a blade of mace, one breakfast cupful of finely chopped onion, half that quantity each of carrots and turnips, also finely chopped, and finally a trifle more than one teacupful of tapioca. Boil very gently until the grains of tapioca are quite transparent, add one teaspoonful of minced parsley, salt and pepper to taste, pour the soup into a tureen, and serve.