Take two quarts of green peas; put them into a stew-pan with a quarter of a pound of butter, a bunch of parsley, and the heart of a fine lettuce cut in pieces, a bunch of mint, three or four lumps of sugar, some salt and pepper, and a very little water. Stir all together, set it on coals and let it stew gently for an hour or an hour and a half. Having taken out the parsley, add a piece of butter rolled in flour; and stir in the yolks of two eggs just before you send it to table.
You may, if you choose, put in the lettuce without cutting it in pieces; tie it up with the bunch of parsley and two onions, and withdraw the whole before you dish the peas. Serve up the lettuce in another dish.
STEWED BEANS.
Put into a stew-pan some parsley and some chives or little onions chopped fine, some mushrooms (if you have them) chopped also, and a large piece of butter rolled in flour. Add a glass of white wine and a little water. Stir all together, and then put in as many beans as will fill a quart measure when strung and cut small; having first soaked them a quarter of an hour in cold water. Let them stew gently on hot coals till quite tender. Just before you serve them up, stir in the yolks of two eggs. You may substitute for the wine a tumbler of cream, but it must be stirred in at the last.
STEWED ONIONS.
Boil some small onions with salt, and then drain them. Lay them in a stew-pan with a piece of butter, and sprinkle them with flour, pepper and salt. Pour on them some cream, and then turn every onion with a spoon. Stew them ten minutes, and serve them up.
ONIONS STEWED IN WINE.
Boil twenty or thirty onions a quarter of an hour with a bunch of sweet herbs, some salt, a few cloves, and a laurel leaf. Then take out the onions, and put them into a stew-pan with some salt, a piece of butter rolled in flour, and a pint of red wine. Stew them another quarter of an hour, and serve them up garnished with pieces of toast dipped in the sauce.
STEWED MUSHROOMS.
Having peeled and washed your mushrooms, drain them, and stew them with butter, pepper, salt, and a little chopped parsley, adding a little flour and warm water. When they are done, stir into the sauce the yolks of two or three eggs, and some cream. Toast and butter a slice of bread. Lay it on the dish under the mushrooms, and pour the sauce over them.