Take two quarts of good vegetable stock, put it into a stewpan and bring it to the boil. Add one-sixth of an ounce of "Agar-Agar," and boil until clear. Add two pounds of spinach or sorrel, three bay-leaves, a pinch of thyme and marjoram, two tablespoonfuls of "marmite," and pepper and salt to taste.

Boil for two hours and strain through a tamis cloth, and serve with small fried forcemeat balls.