One teaspoon of thyme.
Place in a saucepan and add seven pints of cold water. Bring to a boil and cook slowly for two hours. Mash through a fine sieve and then return to the kettle and add
One-half cup of flour dissolved in
One cup of milk,
One and one-half tablespoons of salt,
One teaspoon of pepper,
Two well-beaten eggs,
Butter, size of large walnut or one ounce.
Stir to thoroughly blend and then add one-quarter cup of finely chopped parsley. Serve with toast.