Slice some carrots very finely and mix with an equal quantity of shelled garden peas.
Put these all together in a saucepan.
Add a young onion, a sprig of parsley, a pinch of salt and a nut of butter.
Cover the saucepan with a deep plate, such as a soup plate, which should be filled with water.
Simmer over a gentle heat.
Presently add a little sugar, and if necessary a few table-spoonfuls of hot water, but there should be hardly any liquid left by the time the peas and carrots are tender.