Directions:
Take a tablespoonful of breadcrumbs, moisten them in milk in a pan, then add as much water as you require. Throw in three medium potatoes, a handful of well washed sorrel, and a sprig or two of chervil, a lump of butter, pepper, and salt. Bring to the boil, simmer for quarter of an hour, pass through a tammy, heat again for ten minutes and serve burning hot.