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Peas, Green, with Cream Sauce

Boil a quart of young freshly-gathered peas in slightly salted water until they are tender, then drain them in a colander. Melt two ounces of fresh butter over the fire, mix smoothly with it a dessert-spoonful of flour, and add very gradually a cupful of thick cream, or, failing this, new milk. When the sauce boils, put in the peas, stir them until they are quite hot, and serve immediately. Time, from fifteen to twenty-five minutes to boil the peas. Probable cost, 8d. per peck when in full season. Sufficient for four or five persons.