Cut up four cabbage-lettuces, one cos ditto, a handful of sorrel, and a little tarragon and chervil; when well washed and drained put them into a stewpan, with two cucumbers finely sliced, and two ounces of butter, place them over a brisk fire, stirring occasionally, until very little liquid remains; then add two tablespoonfuls of flour, stirring it well in; then pour over three quarts of stock, adding a quart of young and fresh green peas; half an hour's boiling will suffice for this delicious soup, and the flavor of the vegetables will be fully preserved; season with a teaspoonful of salt, and two of sugar.