Take two or three good handfuls of tender shoots of watercress, thoroughly wash and drain from all superfluous moisture. If the sprigs are at all long break them up. Place in an enameled saucepan with a quart of good white stock and simmer until the watercress is almost dissolved. Then thicken with a little flour and add a small cupful of good cream or a little butter and serve with sippets of toast.