CookEat Recipe
Peas with Lettuce
Fresh green peas simmered with finely chopped white lettuce heart and lightly browned onion in a light butter and flour coating.
Method
Steps
Step 1
Measure one quart of fresh young green shelling peas while they are still in their pods. Wash the pods, shell them and keep all the peas collected, discarding the pods. Peel and wash the medium white onion and chop it finely. Take only the white inner part of one small sound lettuce, wash it thoroughly and chop it very finely.
Step 2
Bring the quart of water to the boil in a saucepan and add the teaspoon of salt. Add all the shelled peas and boil for about twenty minutes, until tender. Drain them through a sieve.
Step 3
Melt the ounce of unsalted butter in a small saucepan. Add all the finely chopped onion and cook until lightly browned. Add all the very finely chopped white lettuce, mix with a fork and cook for about two minutes until softened.
Step 4
Add all the drained peas. Mix in the level teaspoon of salt, half teaspoon of caster sugar and two saltspoons of ground white pepper. Sprinkle the two teaspoons of flour over the peas and toss well.
Step 5
Add the half gill of cold water and mix thoroughly. Let the mixture simmer gently for about ten minutes, tossing occasionally, until the flour is cooked into a light coating and the vegetables are tender.
Step 6
Transfer to a deep heated vegetable dish and serve immediately.
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