Cut two fresh bundles of sprue grass, boil very quickly in salt and
water until tender; put four ounces of fresh butter into a stewpan with
half a spoonful of chopped onions; when it is melted mix the sprue with
it, then add three spoonfuls of flour, and four quarts of veal stock
with one pint of boiled milk, let it boil five minutes, stirring it all
the time; season with a teaspoonful of salt, two ditto of sugar, and a
little white pepper; pass it through a tammie, boil it again in a clean
stewpan ten minutes, and skim it well; serve half a pint of sprue grass
nicely boiled in it.