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Lettuce, Stewed, with Green Peas

Take two good-sized cabbage lettuces, wash them carefully, remove the stalks and the outer and decayed leaves, sprinkle a tea-spoonful of salt over them, and let them lie in cold water for a couple of hours. Drain them, cut them into slices, and put them into a saucepan, with a quart of young and freshly-shelled green peas, a piece of butter the size of an egg rolled thickly in flour, an eighth of a pint of good stock, and a little pepper, salt, and pounded sugar. Cover closely, and simmer gently until the peas are soft. Time, half an hour to simmer. Probable cost, 1s. Sufficient for five or six persons.