Green Peas Stewed

Put a pint of young peas, boiled very green, into a stewpan, with three tablespoonfuls of white sauce, two ounces of butter, a little sugar and salt, and two button onions, with parsley, tied together; boil ten minutes; add two tablespoonfuls of liaison, stir in quickly, and serve.

Green Peas With Bacon

Put a pint of well-boiled peas into a stewpan, with five spoonfuls of brown sauce, two of brown gravy a teaspoonful of sugar, two button onions, and a bunch of parsley; let it boil about ten minutes; have ready braised about a quarter of a pound of lean bacon, cut it in dice about a quarter of an inch square, add it to the peas, take out the onions and parsley, season with an ounce of butter, and half a teaspoonful of sugar; mix well together, stew twenty minutes, and serve.

Puree Of Green Peas

A good way to use rather hard peas. Boil the peas with mint, salt, and sugar, and when quite done, rub through a sieve, or, if too hard, pound in a mortar, mix with three ounces of butter (to one pint of peas), add white pepper, and add a little sap green if a bad color. Stir in a stewpan over a clear hot fire and serve in the center of a dish of nut cutlets, semolina cakes, etc.

Peas à La Française (Hot)

Put two ounces of butter into a saucepan with a few sprigs of mint, half a peeled onion, and a couple of tablespoonfuls of milk or cream. Add the peas, cover the saucepan, and cook gently for half an hour or rather longer. When the peas are cooked, remove the onion and mint, and season with salt and pepper, and a dust of white sugar, and serve.

Peas And Lettuce

Take four heads of lettuce which have previously been parboiled in a quart of any kind of broth, and after removing the centers fill with a mixture of green peas and a little flour and minced onion. Tie each lettuce carefully and simmer for one hour in half a pint of white stock. Remove the strings. arrange the lettuces carefully on toast, and pour the sauce over all.