Winter Pea Soup

Take two quarts of old peas, a lettuce, a small bit of savoury, a

handful of spinach, a little parsley, a cucumber, a bit of hock of

bacon; stew all together till tender. Rub the whole through a colander;

add to it some good gravy, and a little cayenne or common pepper. These

quantities will be sufficient for a large terrine. Send it up hot with

fried bread.