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Peas, Green, Puree Of

Throw the peas into as much boiling water as will cover them. Season with salt and sugar, and when they are quite soft drain in a colander, and press them through a fine hair sieve. Put the pulp into a stewpan, with one-eighth of its bulk of good stock or white sauce, or, if preferred, with three or four ounces of butter, and a little pepper and salt. Stir the mixture over the fire until it is very hot, and serve immediately. This puree is used with lamb cutlets, and various other meats. Time, half an hour. Probable cost of peas, when in full season, 6d. per peck. Sufficient, a peck for four or five persons.