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Peas, Stewed, and Lettuce

Take two lettuces, one quart of peas, four table-spoonfuls of gravy, one ounce of butter, a tea-spoonful of flour, and one of castor sugar, pepper, and salt. Wash and take off the outside leaves of the lettuces, lay them in cold water for two hours, slice them in fine strips, and put them in a saucepan with the peas, gravy, and butter rubbed into the flour, the sugar, pepper, and salt. Cover the saucepan, and stew till the peas are tender.