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Green Pea Salad

Shell two breakfast cupfuls of peas, put them in a saucepan with a lump of butter the size of an egg and a very little water and boil slowly until tender, stirring constantly. When done take them off the fire and leave them until cold. Thoroughly wash and drain a nice lettuce, pull the leaves apart and put them into a salad-bowl. Chop some cold remains of roast lamb or other cold meat, spread it over the top of the lettuce and pour the peas over. Prepare a plain salad-dressing with oil, vinegar, a few chopped tarragon and mint leaves, and season with pepper and salt. Pour the dressing over the salad, toss it lightly, and serve.