To Boil Green Peas

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. If there is great inequality in the size of the peas, separate the smaller ones and add them to the saucepan four or five minutes after the larger ones.
  2. Wash and drain the peas in a colander.
  3. Put the peas into plenty of fast-boiling water.
  4. Salt the water according to directions on page 309.
  5. Keep the pan uncovered and let the peas boil rapidly until they are tender.
  6. Drain them well.
  7. Dish them quickly and serve them very hot.
  8. Serve with good melted butter in a tureen, or place a slice of fresh butter in the middle of the dish, heap the peas over it, and let the butter dissolve before serving.
  9. Do not boil or mix mint with the peas unless specifically ordered.
Original Text
TO BOIL GREEN PEAS. To be eaten in perfection these should be young, very freshly gathered, and shelled just before they are boiled; should there be great inequality in their size, the smaller ones may be separated from the others, and thrown into the saucepan four or five minutes later. Wash, and drain the peas in a cullender, put them into plenty of fast-boiling water, salted by the directions of page 309; keep the pan uncovered, and let them boil rapidly until they are tender; drain them well, dish them quickly, and serve them very hot, with good melted butter in a tureen; or put a slice of fresh butter into the midst of the peas, heap them well over it in the centre of the dish, and let it dissolve before they are disturbed. Never, on any account, boil or mix mint with them unless it be expressly ordered, as it is particularly distasteful to many persons. It should be served in small heaps round them, if at all. 15 to 25 minutes, or more if old.
Notes
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