Wednesday, February 29, 2012

Green Peas

Boil two quarts of freshly shelled peas in two quarts of boiling water with half an ounce of butter, one bunch of green mint, and one teaspoonful each of sugar and salt, until they begin to sink to the bottom of the sauce-pan: drain them in a colander, season them with a saltspoonful of salt, and a quarter of a saltspoonful of pepper, and send them to the table hot.

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