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Puree Of Peas

Boil a quart of marrowfat peas in the usual manner, with mint, a few green onions, and a small bunch of parsley; strain off the water, and pound the whole in a mortar; then put into a stewpan, add a little sugar, one spoonful of white sauce; make it hot; pass it through a sieve; place in a stewpan and warm before using it; mix in a small piece of glaze and a piece of fresh butter.