Put the shells of a peck of peas into a large pan with a quarter of a pound of fat bacon sliced, three onions, a handful of parsley, a bunch of mint, a dessertspoonful of salt, one of sugar, a little pepper, a bunch of savoury herbs, and two quarts of stock. Let them simmer for three hours. When quite tender pass it through a fine wire sieve, previously having boiled a good handful of spinach, and if spinach is not obtainable, a good handful of green cabbage will do as well. This should be passed through with the other ingredients. Add to it a pint of new milk, and a teaspoonful of cornflour mixed with milk. Bring to the boil, stirring all the time with two tablespoonfuls of green peas cooked, and a teaspoonful of Worcester sauce. Serve hot.