A SPRING DISH
(
Vegetables And Sundries.) - (
The Jewish Manual)
Take one quart of young peas, a little mint, a few lumps of sugar, a
little salt and white pepper, simmer them gently in one pint of water,
when the peas are half done, throw in small dumplings made of paste,
as if for short crust, and sweetened with a little brown sugar, beat
up two eggs, and drop in a spoonful at a time, just before serving;
it will require a deep dish, as the liquor is not to be strained off.
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