Put a pint of raw peas into a stewpan, with six button onions, a bunch
of parsley, an ounce of lean ham, and one do. of butter; cover the peas
with cold water, mix well together with your hands, throw all the water
away, put them over a quick fire; when quite tender, add a half
tablespoonful of flour; mix well, pound it in the mortar, put it back in
the stewpan; add twelve tablespoonfuls of broth (No. 133), season with a
salt-spoon of salt, do. of sugar, rub it through a tammie, warm again,
add a little cream or milk to give it a proper thickness, and serve.