STEWED PEAS

Take two quarts of green peas; put them into a stew-pan with a quarter of a pound of butter, a bunch of parsley, and the heart of a fine lettuce cut in pieces, a bunch of mint, three or four lumps of sugar, some salt and pepper, and a very little water. Stir all together, set it on coals and let it stew gently for an hour or an hour and a half. Having taken out the parsley, add a piece of butter rolled in flour; and stir in the yolks of two eggs just before you send it to table.

You may, if you choose, put in the lettuce without cutting it in pieces; tie it up with the bunch of parsley and two onions, and withdraw the whole before you dish the peas. Serve up the lettuce in another dish.