Stewed Peas and Lettuce.
TAKE a quart of green peas, two nice lettuces clean washed and
picked, cut them small, carrots, put all into a sauce-pan, put a
quarter of a pound of butter, pepper and salt to your palate,
cover them close, and let them stew softly, shaking the pan often.
Let them stew ten minutes, then shake in a little flour, toss them
round, and pour in half a pint of good gravy; put in a little
bundle of sweet herbs and an onion, with three cloves, and a blade
of mace stuck in it. Cover it close, and let them stew a quarter
of an hour; then take out the onions and sweet herbs, and turn it
all into a dish. If you find the sauce not thick enough, shake in a
little more flour, and let it simmer, then dish it up.