In saucepan, combine peas, lettuce, onions, sugar, parsley, 2 tablespoons butter, salt, and pepper. Mix well. Let stand for 1 hour. Just before cooking, add water. Cover and bring to boil. Then cook briskly for 25 minutes, when the liquid in the pan should be reduced to approximately 2 tablespoons. Remove pan from fire and add 1 tablespoon butter. Do not stir, but roll pan gently until butter is melted.
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