bunch of parsley, 6 green onions, flour, a small lump of sugar, 1/2
teaspoonful of salt, a teaspoonful of flour.
_Mode_.--Shell sufficient fresh-gathered peas to fill 2 quarts; put them
into cold water, with the above proportion of butter, and stir them
about until they are well covered with the butter; drain them in a
colander, and put them in a stewpan, with the parsley and onions; dredge
over them a little flour, stir the peas well, and moisten them with
boiling water; boil them quickly over a large fire for 20 minutes, or
until there is no liquor remaining. Dip a small lump of sugar into some
water, that it may soon melt; put it with the peas, to which add 1/2
teaspoonful of salt. Take a piece of butter the size of a walnut, work
it together with a teaspoonful of flour; and add this to the peas, which
should be boiling when it is put in. Keep shaking the stewpan, and, when
the peas are nicely thickened, dress them high in the dish, and serve.
_Time_.--Altogether, 3/4 hour. _Average cost_, 6d. per peck.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from June to the end of August.
VARIETIES OF THE PEA.--The varieties of the Pea are numerous;
but they may be divided into two classes--those grown for the
ripened seed, and those grown for gathering in a green state.
The culture of the latter is chiefly confined to the
neighbourhoods of large towns, and may be considered as in part
rather to belong to the operations of the gardener than to those
of the agriculturist. The grey varieties are the early grey, the
late grey, and the purple grey; to which some add the
Marlborough grey and the horn grey. The white varieties grown in
fields are the pearl, early Charlton, golden hotspur, the common
white, or Suffolk, and other Suffolk varieties.
STEWED GREEN PEAS.