Baby peas

(Recipe #13, pages 51 – 52)

Bring water to a boil with plenty of butter; add the freshly shelled peas a bit at a time, letting the water return to a boil after each addition. Peas must have plenty of water and cook quickly. If cooked too slowly or too long, or if left to stand for a time after they are ready, they lose their pleasant flavor. Continue reading

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