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Buttered Green Peas

Put some fresh green peas into a saucepan with a lump of butter, a little salt and a small quantity of water, cover and boil over a quick fire until tender. Knead one ounce of butter with some flour, put it in with the peas, stir them till thickened, then put in four ounces of butter broken in little pieces, one-half teaspoonful of sugar and a small quantity of grated nutmeg. Turn the peas out onto a hot dish, garnish with sippets of fried bread, and serve. Green Peas, English Style Shell and wash two quarts or more of green peas, remove the small ones, put them in a saucepan, cover with boiling water, add a handful of salt and boil quickly without covering for fifteen minutes, removing the scum as it rises. When tender strain through a colander, return them to the saucepan and toss well, adding one and one-fourth ounce of fresh butter. Dish them in a vegetable dish, place another half ounce of butter in the center, and serve. Green Peas, Peasant Style Wash a few cabbages and long lettuces, a handful of parsley and three or four green onions, cut them into shreds and put them into a saucepan with three quarts of green peas and a piece of butter; cover the pan and let them cook over a very slow fire without any other moisture, stirring occasionally to prevent their burning. When well cooked season with pepper and salt, turn them onto a hot dish, and serve.