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Boiled Green Peas

Shell one peck of fresh green peas, wash them in water, put them into two quarts of boiling water with one tablespoonful of salt and boil fast until they are tender (they should take about ten minutes), then drain, season with salt, pepper and butter, and serve at once. If the peas are to be served with lamb a small bunch of green mint should be boiled with them. Parsley and young onions are sometimes boiled with green peas when their flavor is desired, and frequently a little sugar is added to sweeten them.

Green Peas, Bourgeoise Select the required quantity of young peas, put them into a stewpan with butter, allowing eight ounces to every quart of peas; add also the washed heart of a large lettuce, a bunch of parsley, a few small onions and a little salt. Moisten with a little broth and cook slowly until tender. Stir in the beaten yolks of two eggs and one teaspoonful of sugar, but do not boil after the eggs are added. Turn the peas onto a hot dish, and serve.