Summer Peas

Preparation info

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    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

An eighteenth-century Somerset recipe. It was served in bowls as a separate course.


  • lb. (¾ k.) (after shelling) small young peas
  • 2 oz. (


Shell and place the peas in a saucepan with the butter and toss them a little. Add the shredded lettuce leaves, spring onions, sprigs of parsley and mint and ½ pint (3 dl.) of water. Season with salt, pepp