Green Peas a la Francaise

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 45 min
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (16)
  1. Shell sufficient fresh-gathered peas to fill 2 quarts.
  2. Put the shelled peas into cold water with the proportion of butter mentioned.
  3. Stir the peas until they are well covered with the butter.
  4. Drain the peas in a colander.
  5. Put the drained peas in a stewpan with the parsley and onions.
  6. Dredge a little flour over the peas.
  7. Stir the peas well.
  8. Moisten the peas with boiling water.
  9. Boil them quickly over a large fire for 20 minutes, or until there is no liquor remaining.
  10. Dip a small lump of sugar into some water, that it may soon melt.
  11. Put the melted sugar with the peas.
  12. Add 1/2 teaspoonful of salt to the peas.
  13. Take a piece of butter the size of a walnut and work it together with a teaspoonful of flour.
  14. Add this butter and flour mixture to the peas, which should be boiling when it is put in.
  15. Keep shaking the stewpan.
  16. When the peas are nicely thickened, dress them high in the dish, and serve.
Original Text
GREEN PEAS A LA FRANCAISE. 1134. INGREDIENTS.—2 quarts of green peas, 3 oz. of fresh butter, a bunch of parsley, 6 green onions, flour, a small lump of sugar, 1/2 teaspoonful of salt, a teaspoonful of flour. Mode.—Shell sufficient fresh-gathered peas to fill 2 quarts; put them into cold water, with the above proportion of butter, and stir them about until they are well covered with the butter; drain them in a colander, and put them in a stewpan, with the parsley and onions; dredge over them a little flour, stir the peas well, and moisten them with boiling water; boil them quickly over a large fire for 20 minutes, or until there is no liquor remaining. Dip a small lump of sugar into some water, that it may soon melt; put it with the peas, to which add 1/2 teaspoonful of salt. Take a piece of butter the size of a walnut, work it together with a teaspoonful of flour; and add this to the peas, which should be boiling when it is put in. Keep shaking the stewpan, and, when the peas are nicely thickened, dress them high in the dish, and serve. Time.—Altogether, 3/4 hour. Average cost, 6d. per peck. Sufficient for 4 or 5 persons. Seasonable from June to the end of August. VARIETIES OF THE PEA.—The varieties of the Pea are numerous; but they may be divided into two classes—those grown for the ripened seed, and those grown for gathering in a green state. The culture of the latter is chiefly confined to the neighbourhoods of large towns, and may be considered as in part rather to belong to the operations of the gardener than to those of the agriculturist. The grey varieties are the early grey, the late grey, and the purple grey; to which some add the Marlborough grey and the horn grey. The white varieties grown in fields are the pearl, early Charlton, golden hotspur, the common white, or Suffolk, and other Suffolk varieties.
Notes
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