The soup and sauce book

by Elizabeth Douglas

Purée of Green Peas—I

1 pint of green peas
1 turnip
1 small onion
1 piece of mint
1 oz. of butter
1 quart brown stock

Stew the vegetables with the butter, one pint of stock, and a little celery seed, until they are quite tender. Rub them through a fine sieve or tammy. Return to the fire. Add the rest of the stock. Season, and add a lump of sugar and spinach colouring (see [p. 104]).

Whenever possible, use half a head of celery finely chopped, instead of the celery seed.