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PEAS, GREEN (a French mode of cooking)

Melt one ounce of fresh butter in a saucepan. When it is dissolved without being the least coloured, throw in a quart of peas. Shake them over the fire for a minute or two, then pour over them as much boiling water or weak stock as will barely cover them, add half a tea-spoonful of salt, half a tea-spoonful of pepper, the heart of a lettuce finely shredded, three young onions, and a small sprig of parsley. Simmer gently until the peas are tender. Take the saucepan from the fire for a minute, and in order to thicken the sauce stir in the well-beaten yolks of three eggs. The peas must not boil up after the eggs are added. Serve the peas on a hot dish with the sauce poured over them. Time, half an hour. Probable cost of peas, 8d. per peck, when in full season. Sufficient for four or five persons.

PEAS, GREEN (a French mode of cooking), another way. Take two quarts of green peas, and put them in a panful of cold water with three ounces of butter. Work the peas in the water, so that their surface may be equally smeared with the butter, that they may adhere together. Drain off the water, take out the peas by handfuls, and transfer them to a colander. Stew them over a moderate fire with some green onions and a bunch of parsley; dust a little flour over them, and stir carefully; next pour over the peas just enough boiling water to cover them. Boil fast till the water is evaporated, then put in a lump of sugar, moistened, that it may be more quickly dissolved, and a little salt. Have ready mixed two ounces of butter with some flour; stir it into the peas, and let it be equally distributed among them. Then serve.