Green Pea Soup
1 quart water
1 lb. shin of beef
1 quart young green peas
1 table-spoon flour
1 sprig of mint
Wash and boil the empty pea-pods, with a piece of mint, in a quart of salted water for an hour. Skim. Strain off the pods. Add them to the meat (cut in small pieces) in a sauce-pan. Simmer gently for an hour-and-a-half. Strain off the stock. Season. Add the shelled peas to it. Boil gently for twenty minutes. Add the flour mixed smooth with a little of the stock, and the parsley. Boil for ten minutes.