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GREEN PEAS (a la Franoise)

Shell a peck of freshly-gathered young peas, and put them into plenty of cold spring water. Add a quarter of a pound of fresh butter, and work the peas well with the hand until they stick together. Drain them in a colander, and put them into a saucepan, with a little pepper and salt, and a wine-glassful of water. Let them simmer very gently for forty minutes, or until they are tender; add two large lumps of sugar dipped in water, and, when they have been taken off the fire a minute or two, the yolk of an egg beaten with a dessertspoonful of cold water. Probable cost, 1s. 2d. Sufficient for four or five persons.