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GREEN PEAS, TO BOIL (a German recipe)

Put a peck of green peas into a saucepan, with four or five young carrots scraped and cut small. Sprinkle a little salt and pepper over them, and add a quarter of a pound of fresh butter. Cover the saucepan closely, and let them cook in the steam. When they begin to shrink, dredge two or three table-spoonfuls of flour over them, and shake the saucepan well over the fire till the peas are lightly coated with it. Pour a quarter of a pint of good gravy on them, and stew until tender. Cutlets may be partly broiled and steamed with the peas. Time, half an hour. Probable cost, 8d. per peck. Sufficient for four or five persons.