Peas Francoſs

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
Peas Francoſs base
Alteration filling
Garnish for alteration
Instructions (14)
  1. Take a quart of shelled peas, cut a large Spanish onion, or two middling ones small, and two cabbages or Silesia lettuces cut small.
  2. Put them in a sauce-pan with half a pint of water, season them with a little salt, a little beaten pepper, and a little beaten mace and nutmeg.
  3. Cover them close, and let them stew a quarter of an hour.
  4. Then put in a quarter of a pound of fresh butter rolled in a little flour, a spoonful of catchup, a little piece of burnt butter as big as a nutmeg.
  5. Cover them close, and let it simmer softly an hour, often shaking the pan.
  6. When it is enough, serve it up for a side dish.
Alteration
  1. Stew the ingredients as above.
  2. Take a small cabbage-lettuce, and half boil it, then drain it.
  3. Cut the stalk flat at the bottom, so that it will stand firm in the dish, and with a knife very carefully cut out the middle, leaving the outside leaves whole.
  4. Put what you cut out into a sauce-pan, chop it, and put a piece of butter, a little pepper, salt and nutmeg, the yolk of a hard egg chopped, a few crumbs of bread.
  5. Mix all together, and when it is hot, fill your cabbage.
  6. Put some butter into a stew-pan, tie your cabbage, and fry it till you think it is enough.
  7. Then take it up, untie it, and first pour the ingredients of peas into your dish, set the forced cabbage in the middle, and have ready four artichoke-bottoms fry'd, and cut into two, and laid round the dish.
  8. This will do for a top-dish.
Original Text
Peas Francoſs. TAKE a quart of shelled peas, cut a large Spanish onion, or two middling ones small, and two cabbages or Silesia lettuces cut small, put them in a sauce-pan with half a pint of water, season them with a little salt, a little beaten pepper, and a little beaten mace and nutmeg. Cover them close, and let them stew a quarter of an hour, then put in a quarter of a pound of fresh butter rolled in a little flour, a spoonful of catchup, a little piece of burnt but- ter as big as a nutmeg; cover them close, and let it simmer softly an hour, often shaking the pan. When it is enough, serve it up for a side dish. For an alteration, you may stew the ingredients as above; then take a small cabbage-lettuce, and half boil it, then drain it, cut the stalk flat at the bottom, so that it will stand firm in the dish, and with a knife very carefully cut out the middle, leaving the outside leaves whole. Put what you cut out into a sauce-pan, chop it, and put a piece of butter, a little pepper, salt and nut- meg, the yolk of a hard egg chopped, a few crumbs of bread mix all together, and when it is hot, fill your cabbage, put some butter into a stew-pan, tie your cabbage, and fry it till you think it is enough; then take it up, untie it, and first pour the ingredients of peas into your dish, set the forced cabbage in the middle, and have ready four artichoke-bottoms fry'd, and cut into two, and laid round the dish. This will do for a top-dish.
Notes
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