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Peas Au Parmesan

(Vaughan’s Vegetable Cook Book)







Grate one and one-half ounces of cheese, add to it two tablespoonfuls of

cream, a gill of milk, a tablespoonful of butter, saltspoonful of salt

and four shakes of pepper. Place in an enameled pan and stir over the

fire until the butter and cheese are dissolved. Then put in a pint and a

half of fresh young peas, previously boiled until tender, drained and

seasoned with a half-teaspoonful of salt. Stir the mixture a few

moments. Serve as hot as possible.











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