No. 41 Green Pea and Lettuce Stew
1½ pints shelled peas.
2 cabbage lettuces sliced.
1 small onion sliced.
1 tablespoon water.
1 ounce butter.
The yolks of 2 eggs.
1 tablespoon cream.
¼ teaspoon salt.
½ teaspoon white sugar.
Stew the peas, lettuces and onion very gently with the butter and water for half an hour (three-quarters of an hour if the peas are not very young). Add the sugar and salt, then stir in the yolks of eggs and cream; continue stirring for a minute until it all thickens (but on no account allow it to boil, or the eggs will curdle), and serve with sippets of toasted bread.