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Peas, Green, Stewed, with Ham and Lettuces

Shell a peck of young green peas and prepare them according to the directions given in the last recipe. Put them into a stewpan, with the hearts of two cabbage-lettuces finely shredded, a large onion cut into thin slices, a handful of parsley, and half a pound of ham or bacon cut into small pieces. Cover the saucepan closely, and let its contents stew until the peas are tender. If necessary add a table-spoonful of water or stock. Shake the saucepan over the fire occasionally to prevent burning. When the peas are cooked enough take out the ham and onion, put in two ounces of butter mixed smoothly with a dessert-spoonful of flour and a table-spoonful of cream. A sprig or two of mint may be stewed with the peas if the flavour be liked. Simmer gently for four minutes, and serve as hot as possible. Time, about half an hour to stew the peas. Probable cost, 1s. 3d. Sufficient for four or five persons.