3 cups White Stock I, II, or III Blade of mace
1 can Marrowfat peas 2 teaspoons sugar
1 cup cold water 1 teaspoon salt 1/2 onion 1/8 teaspoon pepper
Bit of bay leaf 2 tablespoons butter
Sprig of parsley 2 tablespoons cornstarch
1 cup milk
Drain and rinse peas, reserving one-third cup; put remainder in cold water with seasonings, and simmer one-half hour; rub through sieve and add stock. Bind with butter and cornstarch cooked together; boil five minutes. Add milk and reserved peas.
