1½ pints shelled peas. 2 cabbage lettuces sliced. 1 small onion sliced. 1 tablespoon water. 1 ounce butter. The yolks of 2 eggs. 1 tablespoon cream. ¼ teaspoon salt. ½ teaspoon white sugar.
Stew the peas, lettuces and onion very gently with the butter and water for half an hour (three-quarters of an hour if the peas are not very young). Add the sugar and salt, then stir in the yolks of eggs and cream; continue stirring for a minute until it all thickens (but on no account allow it to boil, or the eggs will curdle), and serve with sippets of toasted bread.