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Peas with Lettuce

Shell a quart young, tender green peas; plunge them into a quart boiling water with a teaspoon salt and boil for twenty minutes. Drain on a sieve. Finely chop a medium white onion and lightly brown in a small saucepan with one ounce butter. Then add the white part of a small head of sound lettuce very finely chopped up. Mix well with a fork and cook for two minutes, then add the peas. Season with a level teaspoon salt, half teaspoon sugar and two saltspoons white pepper, also sprinkling two teaspoons flour over; toss well, then add half gill cold water. Allow to gently simmer for ten minutes, occasionally tossing meanwhile. Pour into a deep, hot vegetable dish and serve. If green peas are not obtainable, a pint of canned peas can be employed in place of the fresh and cooked the same way.