(Recipe #15, page 53)
The small salad snap pea is the best variety; the peas with large pods are unpalatable. After removing the strings, wash the peas thoroughly, cook them in boiling water, butter, and salt, and finally stir them with chopped parsley and some cornstarch mixed with water.
Cooking time: 1–1¼ hours.
Appropriate side dishes include smoked meat, bratwurst, fried liver, baked fish, etc.
Translated by David Green.