- 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.
[No. 42.]—Green Pea and Potato Stew.
- 1 pint shelled green peas.
- 6 new potatoes.
- 2 onions.
- A sprig of mint.
- 1½ pints water.
- ½ teaspoon salt.
- ½ ounce butter rolled in flour.
Slice the potatoes and onions, and place them in a stewpan with the peas, mint and water. Simmer gently for one hour, remove the mint, add salt and butter, and stir for a few minutes over the fire.
[No. 43.]—Haricot Bean Stew.
- 1 pint soaked haricot beans.
- 4 potatoes.
- 2 large onions.
- ½ ounce butter
- 1 quart water.
- 1 teaspoon salt.
Prepare and slice the vegetables, place them with the butter, beans, and water, in a stewpan, and simmer gently for two hours and a half; add salt.
[No. 44.]—Haricot Bean Stew.
- 1 pint soaked haricot beans.
- 1 quart water.
- 1 teaspoon salt.
- ½ ounce butter.
- 1 good-sized onion.
- 1 tablespoon semolina.
- ½ pint stewed tomatoes.