Green Pea Soup
2 pounds peas 1 quart bean stock 1 ounce butter 1 spinach leaf Pepper and salt 1 teaspoon cornflour 1 gill milk 1 gill cream 1 onion Shell the peas, wash and string the pods, and put them into a saucepan, which one quart of boiling stock. Cook for thirty minutes, and then strain. Put the butter into the saucepan, add the peas and spinach leaf. Saute these for about five minutes; ten add the stock the pods were cooked in, and cook until the peas are tender. Rub through a hair-sieve. Return to the saucepan, and add the pepper and salt. Add the cornflour mixed with the milk; boil for five minutes. Then add the cream, and serve.