Fresh garden peas are much to be preferred for this eighteenth-century recipe from Weybridge but it is also a very good way of serving frozen peas.
This dish can be served as a starting course with hot toast. It is also excellent served with roast meat or with fish.
Put all the ingredients except the cream into a saucepan, placing the lump of butter and flour in the centre of the peas and the herbs on the top. Pour on
Stir well, take out the sprigs of mint and the onions and pour on the cream. Bring to the boil again and boil for 30 seconds only. Pour into a suitable dish and serve immediately.
©1980 The Estate of Elizabeth Ayrton