Stewed Peas

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. Put a quart of fresh shelled young peas into a stewpan.
  2. Add to them a quarter of a pound of fresh butter, a middling-sized onion sliced very fine, a cos or cabbage lettuce washed and cut into pieces, and a very little salt.
  3. Cover the pan close, put it over a moderate fire, and sweat the peas till half done.
  4. Make them of a proper thickness with flour and water.
  5. Add a spoonful of essence of ham.
  6. Season to the palate with cayenne pepper.
  7. Add a small lump of sugar if approved.
  8. Let the peas stew gently till tender, being careful not to let them burn.
Original Text
To stew Peas for a Dish. Put a quart of fresh shelled young peas into a stewpan, add to them a quarter of a pound of fresh butter, a middling-sized onion sliced very fine, a cos or cabbage lettuce washed and cut into pieces, and a very little salt. Cover the pan close, put it over a moderate fire, and sweat[155] the peas till half done. Make them of a proper thickness with flour and water, add a spoonful of essence of ham, season to the palate with cayenne pepper, and add a small lump of sugar if approved. Let the peas stew gently till tender, being careful not to let them burn.
Notes
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