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Petit Pois, Francaise

Have one pint, tender, shelled green peas. Place them in a saucepan with two gills cold water, one teaspoon salt, two saltspoons white pepper, one teaspoon soft sugar and six of the smallest peeled white onions obtainable, also a very small head green, well-washed lettuce, with four branches parsley tied around. Cover the pan, place on a brisk fire and let boil for twenty-five minutes. Remove the lettuce and parsley, add a tablespoon good butter, mix well and slowly cook for three minutes. Pour into a hot, deep dish and serve.