How To Stew Peas

The peas should be young. Put them, with a bit of butter, a sprig of mint, and one of parsley, tied together, and a lump of sugar, into a stew-pan, and cover them up close. Stew them till they are soft; take out the mint and parsley; add a little stock and a pinch of flour; mix well together, and stew till they come to a boil.

Peas A La Creme

Take two quarts of very young green peas, toss them up with a bit of butter, and let them stew over a gentle fire; add a little "bunch of parsley and chives. When they are nearly ready, season them with a little salt and pepper; remove the parsley and chives, and mix about a wine-glassful of cream, sweetened with a little sugar, with them.

Peas A La Francaise

Wash the peas, which may be rather old ones; put them into a stew-pan with a piece of fresh butter the size of a walnut, a faggot of parsley and green onions, two cloves, a small slice of raw ham, a large white cos lettuce cut into slices; and a little salt. Put all on the fire to stew in its own liquor; then put in a little boiling water, and allow it to stand for a quarter of an hour; add a lump of sugar and some small bits of butter rolled in flour; mix well; let them have one more boil to thicken, and serve.

Pease Pudding

One pint of peas and one potato; boil till they are quite soft; then rub them through a sieve; tie them tight in a cloth, and boil ten minutes. Some salt should be added before the pudding is tied up.