To stew Peas for Sauce: for Lamb, Veal, Chickens, &c.

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 (5)
Instructions (5)
  1. Put the peas, butter, sugar, and salt into a stewpan.
  2. Cover the stewpan close.
  3. Simmer the peas till nearly done.
  4. Add some good-seasoned cullis.
  5. Stew them till tender.
Original Text
To stew Peas for Sauce: for Lamb, Veal, Chickens, &c. To a quart of shelled young green peas add two ounces of fresh butter, a very[74] little sifted sugar, and some salt. Put them into a stewpan, cover it close, simmer the peas till nearly done, then add some good-seasoned cullis, and stew them till tender.
Notes
—