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One of Green Mint and Parsley

One ounce of castor Sugar.

Salt, and one pint of Water.

Half a pound of lean Ham.

One ounce of Butter.

Half an ounce of Flour.

Fleurons (small half-moons of Puff Pastry).

Put the peas into a pint of cold water with the onion, mint, parsley, sugar, and a little salt; cover them, and let them cook gently for from twenty to thirty minutes over a slow fire; then take out the herbs, pour off a little of the liquor, and boil down the rest. Fry the chopped ham in an ounce of butter and sprinkle in the flour; add this to the peas. Toss them all well together over the fire, dish up, and garnish with fleurons. Serve very hot.