A Good Pea Soup Recipe

Put a bone of veal on to cook in water, with four or five potatoes,
according to the quantity desired. When these are tender, pass them
through the tammy and return them to the soup. Chop up the chervil,
adding to it half a dessert-spoonful of cornflour. Quarter of an hour
before serving, put in the chervil, but take the cover off the pot, so
that it remains a good green color. Pepper and salt to be added also.
[_V. Verachtert, Café Appelmans, Anvers._]

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