Puree of Green Peas for Garnish

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Boil a pint of green peas with some mint and a few spring onions; and when they are done, drain off the water; bruise them in a mortar, rub them through a hair sieve, and having placed this pulp in a small stewpan, with a pat of butter, a bit of glaze, a little pepper and salt, and a pinch of sugar; stir altogether over the fire until quite hot, and pile up the puree in the centre of cutlets, &c.