Pot a pint of well-boiled peas into a stewpan, with five do. of brown
sauce (No. 1), two of brown gravy, a teaspoonful of sugar, two button
onions, and a bunch of parsley; let it boil about ten minutes; have
ready braised about a pound of lean bacon, cut it in dice about a
quarter of an inch square; add it to the peas, take out the onions and
parsley, season with an ounce of butter, and half a teaspoonful of
sugar; mix well together, stew twenty minutes, and serve.