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Puree of Sorrel with Peas

Thoroughly wash and drain two quarts fresh sorrel, then slice them finely, place in a large saucepan with an ounce butter and cook on the fire fifteen minutes, or till the moisture is nearly evaporated, stirring once in a while. Then add pint of shelled green peas, three good-sized, peeled, sliced, raw potatoes, one sliced onion, one bean crushed garlic, two branches chervil and a pound piece of lean salt pork. Moisten with three quarts water. Season with a teaspoon salt, one teaspoon sugar and half teaspoon pepper. Mix well, cover the pan and let slowly boil two hours, mixing a little once in a while. Lift up the pork and save it for later use. Add two gills milk, mix well, then boil five minutes. Press the puree through a sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons separately.