Peas To Stew

Take a quart of fine peas, and two small or one large cabbage lettuce;

boil the lettuce tender; take it out of the water, shake it well, and

put it into the stewpan, with about two ounces of butter, three or four

little onions cut small, and the peas. Set them on a very slow fire, and

let them stew about two hours; season them to your taste with pepper and

a tea-spoonful of sugar; and, instead of salt, stew in some bits of

ham, which you may take out or leave in when you serve it. There should

not be a drop of water, except what inevitably comes from the lettuce.