PEAS EN CASSEROLE
- 2 quarts shelled peas
- Small bunch parsley
- 12 tiny white onions
- ½ pint (1 cup) water
- 3 heaping tablespoonfuls (3 ozs.) butter
- ½ teaspoonful powdered mint
- Salt and pepper to taste
Peel the onions and put them into a casserole, add the peas, butter, mint, water, parsley, salt, and pepper. Cover and simmer for one hour.
Remove the parsley and serve hot.