1175. STEWED PEAS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Put a quart of young peas into a pan with four ounces of butter and plenty of cold water.
  2. Rub the peas and butter together with the fingers, until well mixed.
  3. Pour off the water, and put the peas into a stewpan, with a couple of cabbage-lettuces shred small, a faggot of green onions and parsley, a dessert-spoonful of pounded sugar, and a little salt.
  4. Put the lid on and set the peas to stew very gently over a slow fire for about half an hour.
  5. When done, if there appears to be much liquor, boil it down quickly over the fire.
  6. Next, put about two ounces of fresh butter on a plate, with a dessert-spoonful of flour, and knead them together.
  7. Put this into the peas, and toss the whole together over the stove-fire until well mixed.
  8. Dish the peas up, garnish round with fleurons, and serve.
Original Text
1175. STEWED PEAS. Put a quart of young peas into a pan with four ounces of butter and plenty of cold water; rub the peas and butter together with the fingers, until well mixed; then, pour off the water, and put the peas into a stewpan, with a couple of cabbage-lettuces shred small, a faggot of green onions and parsley, a dessert-spoonful of pounded sugar, and a little salt; put the lid on and set the peas to stew very gently over a slow fire for about half an hour; when done, if there appears to be much liquor, boil it down quickly over the fire. Next, put about two ounces of fresh butter on a plate, with a dessert-spoonful of flour, and knead them together; put this into the peas, and toss the whole together over the stove-fire until well mixed; dish the peas up, gar- nish round with fleurons, and serve.
Notes
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