Purée of Watercress (Hot)
Wash some watercress well, getting rid of all faded or discoloured parts, then put it on in plenty of boiling salted water, and boil it till almost cooked; lift it out, and drain on a sieve or colander to get rid of as much water as possible. Meanwhile melt about 1½oz. of butter in a pan, put the watercress on in this, sprinkle it lightly with flour, and stir it all together over the fire for about 10 minutes, then add about 2 gills of good stock, season with pepper and salt; cook it for 10 minutes longer, stirring it continuously, rub it through a sieve and serve very hot, garnished with quartered hard-boiled eggs, and fried croûtons.