Lima beans may be stewed in butter, as above; also, asparagus tops, cut off from the white stalk.
LETTUCE PEAS.—
Having washed four lettuces, and stripped off the outside leaves, take their hearts, and (having chopped them well) put them into a stew-pan with two quarts of young green peas, freshly shelled; a lump or two of loaf-sugar; and three or four leaves of green mint minced as finely as possible. Then put in four slices of cold ham, and a quarter of a pound of butter divided into four bits, and rolled in flour; and two table-spoonfuls of water. Add a little cayenne, and let the whole stew for about twenty-five minutes, or till the peas are thoroughly done. Next take out the ham, and add to the stew half a pint of cream. Let it continue stewing five minutes longer. Then send it to table.
PLAIN LETTUCE PEAS.—
Cover the bottom and sides of a stew-pan with large fresh leaves taken from lettuces. Have ready the peas, which should be young and green. To each quart of shelled peas allow two table-spoonfuls of fresh butter, and a lump of loaf sugar. Add a very little pepper and salt, and a sprig of green mint. Cover the pan closely, and let it stew for half an hour, or till the peas are thoroughly done. Then take them out from the lettuce leaves, and send only the peas to table.
TO STEW CARROTS.—
Half-boil the carrots; then scrape them nicely, and cut them into thick slices. Put them into a stew-pan with as much milk as will barely cover them; a very little salt and pepper; and a sprig or two of chopped parsley. Simmer them till they are perfectly tender. When nearly done, add a piece of fresh butter rolled in flour. Send them to table hot. Carrots require long cooking; longer than any other vegetable.