Purée of Peas and Onion.
Take a cupful of broth from your soup-pot, before adding the bread. Cool, and take off the fat, and return to the fire with two quarts of green peas and a sliced onion. Set the vessel containing it in a saucepan of boiling water, and cook, closely covered, until the peas begin to break. Put into a bowl; bruise the peas with a potato pestle, and return to the fire with the liquor in which they were stewed. Add a little parsley and a lump of sugar, with pepper, salt, and butter. Simmer five minutes, and turn out into a deep dish.