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Puree of Potatoes, Chiffonnade

Cut a quarter pound raw, lean salt pork in small pieces, place in a saucepan with one sliced onion, two sliced leeks and one bay leaf; add one tablespoon butter and gently cook for ten minutes, stirring once in a while, then add four good-sized, peeled, raw potatoes cut in thin slices. Moisten with one and a half quarts broth and one quart water, season with one and a half teaspoons salt and half teaspoon pepper, lightly mix, cover pan and let slowly boil for one hour and fifteen minutes. Remove, strain soup through sieve into a vessel and keep until required. Remove stems, thoroughly wash and drain a half pint each spinach and sorrel and also wash green leaves from a head of lettuce, finely slice and place in a saucepan with an ounce good butter. Set pan on the fire and cook rather briskly for ten minutes, stirring frequently. Strain potato puree through a Chinese strainer into this pan, add a pint milk, teaspoon chopped parsley and the leaves from a branch chervil, thoroughly mix, let boil for ten minutes, pour soup into tureen and serve.