2 bunches of watercress 1 small onion 8 oz potatoes 2 oz butter 1 pint of chicken stock Half a pint of milk Salt and pepper Ground Nutmeg
1. Wash the watercress and remove any roots or very coarse stalks. Trim off a few nice sprigs for a garnish. Skin and thinly slice the onion and peel an thinly slice the potatoes.
2. Melt the butter in a large pan and fry the onion and potato for 4 minutes. Pour in the stock and milk. Season with salt, pepper and a little nutmeg. Bring to the noil and simmer until the vegetables are cooked. Add the watercress and simmer for ten more minutes.