Peas. No. 3. Stewed.

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 6 days ago
Not a recipe
No
Ingredients (16)
stewing peas
blanching
stew base
finishing
alternative finishing
Instructions (12)
  1. Wash peas well in cold water and drain.
  2. Throw them into boiling water to blanch quickly with just a pinch of soda.
  3. Drain on a sieve and put into a stewpan.
  4. In the stewpan, mix 2 ozs. of cold butter with a spoonful of flour.
  5. Add a raw whole onion, a piece of raw ham, a little pepper, salt, sugar, a sprig of fresh mint (or the stalk if dried), and 1/2 teacupful of stock.
  6. Let all stew, shaking the pan gently so that all may mix and melt.
  7. Cook until tender, from 20 to 40 minutes, depending on the peas.
  8. Just before serving, remove the ham and onion from the pan.
  9. Add a tablespoonful of glaze and a little white sugar to the peas.
  10. Let it mix and melt, and serve the peas very hot.
Alternative finishing method
  1. Mix the flour, pepper, and salt on a plate.
  2. Add them just at the last to the peas, the better to dry up the stock when the ham and onion are taken out.
Original Text
Peas. No. 3. Stewed. (Mrs. Thomas.) This recipe does for tinned peas or for old garden peas. Wash them well in cold water and drain; then throw them into boiling water to blanch quickly with just a pinch of soda; drain on a sieve and put into a stewpan, in which you have put 2 ozs. of cold butter well mixed in a spoonful of flour, also a raw whole onion, a piece of raw ham, a little pepper, salt, and sugar, a sprig of fresh mint, or merely the stalk if it is dried mint, and ½ teacupful of stock. Let all stew, and shake the pan gently that all may mix and melt, and cook till tender from 20 to 40 minutes, according to the age and quality of the peas. Just before serving, take the ham and onion out of the pan, and add a tablespoonful of glaze to the peas and a little white sugar; let it mix and melt, and serve the peas very hot. If you prefer you may mix the flour and pepper and salt on a plate, and add them just at the last, the better to dry up the stock when the ham and onion are taken out.
Notes
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