Peas. No. 5. Our Tillypronie way.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

I quart or more of fresh-shelled peas (not old) ↝ Peas, green, raw [Vegetables and Vegetable Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
2 lumps of sugar ↝ Sugar, NFS [Sugars and honey]
a bit of fresh butter the size of a nut ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful of stock
the same of white sugar ↝ Sugar, NFS [Sugars and honey]

Garnish

triangular bits of light puff-paste
fried croûtons

Instructions (7)

Throw the peas into boiling water with a pinch of salt, 2 lumps of sugar, and a bit of fresh butter the size of a nut.
Boil, uncovered, till tender.
Drain the peas.
Put them back on the stove with 2 ozs. of butter, a tablespoonful of stock, and the same of white sugar.
Simmer uncovered till pretty dry.
Dish the peas.
If the peas are very young and served alone, garnish them with triangular bits of light puff-paste, or with fried croûtons.

Original Text

Peas. No. 5. Our Tillypronie way. (Isa. Emslie. 1892.)
I quart or more of fresh-shelled peas (not old); throw them into boiling water with a pinch of salt, 2 lumps of sugar, and a bit of fresh butter the size of a nut. Boil, uncovered, till tender; then drain, and put them on again with 2 ozs. of butter, a tablespoonful of stock, and the same of white sugar, to simmer uncovered till pretty dry; then dish.
If the peas are very young and served alone, garnish them with triangular bits of light puff-paste, or with fried croûtons.

Notes

—