Green Pea (No. 2.)
2 qts. of strong veal or beef broth.
½ teaspoonful sugar.
1 tablespoonful butter.
1 qt. shelled peas.
Bring the broth to a boil; put in the peas, and boil for twenty minutes. Add the sugar, and a sprig of green mint. Boil a quarter of an hour more, and stir in the butter, with pepper and salt, if the broth be not sufficiently salted already. Strain before serving, and send to table with small squares of toasted bread floating upon the top.