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Garnish, Puree of Green Peas For

Boil some young green peas, in the usual way, until tender. Pound them in a mortar, press them through a sieve, and put the pulp into a saucepan with a small lump of butter, a little salt and pepper, a lump of sugar, and a table-spoonful of good stock. Stir over the fire until the puree is quite hot, and serve, piled high on a dish, with the cutlets, etc., round it. Time, half an hour. Probable cost, 8d. per peck. Sufficient, one peck for six or seven persons.