Stewed Peas and Lettice

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Quart of green Peas, two nice Lettices clean washed and picked, cut them small across, put all into a Sauce-pan, with a Quarter of a Pound of Butter, Pepper and Salt to your Palate, cover them close, and let them stew softly, shaking the Pan often. Let them stew ten Minutes, then shake in a little Flour, toss them round, and pour in Half a Pint of good Gravy; put in a little Bundle of Sweet Herbs, and an Onion, with three Cloves, and a Blade of Mace stuck in it. Cover it close, and let them stew a Quarter of an Hour; then take out the Onion and Sweet Herbs, and turn it all into a Dish. If you End the Sauce not thick enough, shake in a little more Flour, and let it simmer, then take it up.