Peas, jugged

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
For cooking peas
For serving with peas
Instructions (14)
  1. Shell a pint of green peas, and put them into a jar with a tight closing lid.
  2. Lay in with the peas a tablespoonful of butter, a saltspoonful of salt, a teaspoonful of powdered sugar, a spray of mint, and a dust of freshly ground black pepper.
  3. Cover the jar down very tightly.
  4. Put the jar in a stewpan or bain-marie half full of boiling water.
  5. Cover down the pan, and let the water boil sharply.
  6. Examine the peas from time to time to see if they are done.
  7. Young peas will take from thirty to thirty-five minutes in this way; older ones will need longer cooking.
  8. This method is a particularly good one for tinned peas.
  9. If using tinned peas, turn them into a colander or strainer, and hold under running water till any “tinny” taste is entirely removed.
  10. Finish tinned peas as before (cooking them in the jar).
  11. Twelve to fifteen minutes will be ample cooking time for tinned peas after rinsing.
  12. Peas cooked in this way, or even if freshly boiled, can be diversified in many ways.
  13. For instance, ham, or bacon, cut into small dice, fried crisp, and stirred into the peas as you dish them, give the well known petits pois au lard, or au jambon.
  14. Alternatively, when you pour the peas into the dish, mix in a few spoonfuls of béchamel or velouté sauce, or cream, or butter, as you please.
Original Text · last edited 4 days ago
Peas, jugged.—Shell a pint of green peas, and put them into a jar with a tight closing lid, laying in with them a tablespoonful of butter, a saltspoonful of salt, a teaspoonful of powdered sugar, a spray of mint, and a dust of freshly ground black pepper; cover the jar down very tightly, and put it in a stewpan or bain-marie half full of boiling water, cover down the pan, and let the water boil sharply, examining them from time to time to see if they are done; young peas will take from thirty to thirty-five minutes in this way, older ones of course needing longer cooking. This method is a particularly good one for tinned peas. The peas should be turned into a colander or strainer, and held under running water till any “tinny” taste is entirely removed, finishing them as before; twelve to fifteen minutes will be ample in this case. Peas cooked in this way, or even if freshly boiled, can be diversified in many ways. For instance, ham, or bacon, cut into small dice, fried crisp, and stirred into the peas as you dish them, give the well known petits pois au lard, or au jambon; or, when you pour them into the dish, mix in a few spoonfuls of béchamel or velouté sauce, or cream, or butter, as you please. These are excellent as a garnish, and take their name from the sauce, etc., added at the last.
Notes
—