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New Carrots and Peas

Cut the stems off and scrape twelve small new carrots. Heat a tablespoon melted butter in a saucepan, add one finely sliced onion and brown four minutes, then add the carrots, one pint fresh peas, a small head lettuce finely sliced, one chopped bean garlic, a teaspoon freshly chopped parsley, a half pint broth, a teaspoon salt, a teaspoon sugar and a half teaspoon pepper. Mix well, cover pan and boil fifteen minutes, then set in oven thirty-five minutes. Remove, add a half ounce butter, mix well, pour into a vegetable dish and serve.