224 THE VEGETABLE CULTIVATOR. 



veal will be required, which must be put into three 

 quarts of water ; and by the time this is reduced 

 by boiling, to nearly two, the strength of the 

 knuckle will be mostly drawn out ; but previously 

 to this, the peas (full three pints or more), after 

 being shelled, should be put in to boil (some boil 

 the peas separately), and, when sufficiently soft, 

 the whole should be strained off, the peas separated, 

 and the pulp rubbed through a fine sieve. The 

 pulp should then be mixed with what the veal was 

 boiled in, and the whole should again be put into 

 the stew-pan, with the addition of a good Cos let- 

 tuce (either the white or Silesia), some " powdered 

 mint," with the other seasoning of pepper and salt 

 according to the taste. The whole should be al- 

 lowed to remain in a moderate stewing state till 

 the lettuce is thoroughly done, when the soup will 

 be ready for table, with thin toasted bread : some 

 advise a little ginger, but that is optional. 



The second dish, which was a favourite and 

 fashionable one some fifty years ago, is made of the 

 sugar pea, when young, dressed with the pods 

 entire, requiring only the outside edges to be 

 stripped off. These are to be put into a stew-pan 

 with some good gravy, thickened with flour and 

 butter, with a little mace, ginger, and nutmeg, and 

 allowed to stew gently until the pods are quite 

 tender, as they are unlike any other sort of pea, 

 not having a tough coating inside the pod. The 

 sugar pea dressed after this manner, forms a most 

 delicate side dish at the table. 



There are numerous varieties and subvarieties of 

 the pea at present in cultivation : each successive 



