Stewed Green Peas Recipe

Instructions

1. Shell a peck of young peas, put them into a bowl with plenty of cold water and 2 ounces of butter, work them well with the fingers to make the peas stick together, and then drain them in a colander.
2. Put the peas into a stewpan, with half a dozen young onions, 2 cabbage-lettuces cut into small pieces, a handful of parsley, a teaspoon of powdered sugar, and a little salt.
3. Cover the saucepan closely, and let its contents stew gently over a slow fire for about half an hour.
4. If the lettuces and peas do not yield sufficient water a tablespoon may be added, but if they are simmered gently this will in all probability be unnecessary.
5. Shake the stewpan occasionally, that all may be equally cooked.
6. Mix 2 ounces of butter smoothly with a dessertspoonful of flour, and when the peas are tender put the mixture into the saucepan with them.
7. Shake them over the fire for three or four minutes until the butter is melted, then turn them upon a hot dish, and serve immediately.
8. If preferred, 1 egg beaten up with 1 tablespoon of water may be substituted for the butter.