1 small lettuce
Meat
stock
2 potatoes
The leaves of a head
of celery
2 tablespoons of
peas, fresh or canned
1 heaping tablespoon
of flour
Put the potatoes, cold boiled,
into the stock when it boils, add the celery leaves, the lettuce chopped
up, the peas, and the flour mixed well with a little cold stock or water.
Boil for one hour and a half,
and serve with little squares
of fried bread. |