To Cook Peas

The old-fashioned method of boiling peas in a pan of water and then throwing the water away has much to condemn it; so many of the valuable vitamins and trace elements are lost in the water, and the peas themselves lose so much of their flavour and identity. I far prefer to steam fresh peas to obtain the utmost in flavour; or cook them in heavy, shallow pans with tight-fitting lids for almost waterless cooking, with just a little chicken stock or water and a little butter to add lustre and savour. When served hot with fresh butter, salt and freshly ground black pepper, or with a few tablespoons of Chicken Velouté Sauce, they become food fit for the gods.