Summer Peas

Preparation info

  • For

    4–6

    • Difficulty

      Easy

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.

Ingredients

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

Method

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