No. 151 Green Peas Boiled
1 pint shelled peas.
1 pint water.
A sprig of mint.
1 ounce butter.
¼ teaspoon salt.
Wash the peas, and place them in a stewpan with the other ingredients, simmer with the lid off until they are quite tender, remove the mint and serve. The small quantity of liquor which remains will be found useful for flavouring sauces, stews, etc.
Note.—This way of cooking peas is greatly superior to that of putting them into a large quantity of water, as there is no waste and the entire flavour and nutriment of the vegetable are retained.