method
1. Reserve one-half cup of peas, and to the stock and water add the rest of the peas, the celery stalk, onion and turnip cut into pieces, and the mint.
2. Stew until the mass is tender. Strain through a sieve or coarse cheese-cloth.
3. Thin with stock or water, if necessary; bind with a roux of flour and fat and season with salt, pepper, and a little sugar.
4. Add the half cup of whole peas, stew for a few minutes, and serve.
