Peas Francois.
SHELL a quart of peas, cut a large Spanish onion small, and two cabbage or Silesia lettuces. Put them into a stew-pan, with half a pint of water, a little salt, pepper, mace, and nutmeg, all beaten. Cover them close, and let them stew a quarter of an hour. Then put in a quarter of a pound of fresh butter rolled in a little flour, a spoonful of catchup, and a piece of burnt butter about the size of a nutmeg. Cover them close, and let it simmer a quarter of an hour, observing frequently to shake the pan. Have ready four artichoke bottoms fryed, and cut in two, and when you pour the peas with their sauce into a dish, lay them round it. If you chuse to make a pleasing addition, do a cabbage in the manner directed in the article Cabbage Force-meagre, and put in the middle of the dish.