A pilgrimage to resource efficiency 

Pea Roast with Carrot Sauce

Recipe from the Great Depression

1 quart canned Peas to make 1 cup Pea Pulp
1 Egg
1 tablespoon Sugar
6 tablespoons Butter
3/4 cup Bread Crumbs
2 1/4  cups Milk
2 tablespoons Flour
1 teaspoon Salt
1/4 teaspoon Pepper
1 cup shredded Carrots

Drain canned peas and force through a sieve. Mix with bread crumbs, sugar egg, 4 tablespoonfuls melted butter, half of seasoning, and 3/4 cupful of milk.

Turn into greased baking dish and bake in a moderate oven for 40 minutes.

Serve with cooked shredded carrots in white sauce made of remaining ingredients.

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