1 can green peas

Whites of two eggs

1 quart stock

1/2 saltspoonful salt

1 saltspoonful celery seed, or 1 tablespoonful green tops of celery chopped fine

1 saltspoonful pepper

Drain the peas carefully; wash them and drain again. Press them through a sieve sufficiently fine to reject the skin; add the salt, pepper and celery. Beat the whites of the two eggs very lightly, add them to the peas, and turn them into a square tin basin or pan. Stand the pan in another of boiling water and cook in the oven for at least twenty minutes, until the mixture is set. Let it stand in the pan until cool, then turn it out carefully on a board and cut it into blocks or fancy shapes. Bring the stock to boiling-point, drop the blocks in and serve at once.