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VEGETABLES, SPRING (cooked in the German manner)

Take a handful of parsley, and the same of sorrel, lettuce, and chervil; pick and wash the vegetables, shred them finely, and put them into a saucepan with a pint and three-quarters of green peas. Pour over them as much good broth as will cover them, season with pepper and salt, and simmer gently for two hours. In a separate saucepan boil three-quarters of a pound of rice in water till tender. Stir the boiled vegetables into this, season with pepper and salt, add a slice of butter, and beat the mixture to a paste. Serve on bread. Time, two hours.