|Mixed vegetables||2 Pound|
|Green peas||3 1⁄2 Ounce (Fresh Or Tinned)|
|Parsley||1 Bunch (100 gm)|
Clean and dice vegetables, salt and cook in enough water to cover.
Make a light roux of flour and lard, add finely chopped parsley and dilute with cold water or milk.
Add roux to the cooked vegetables, sugar to taste and boil.
If tinned peas are used, add only when the other vegetables are almost tender.