Peas, to stew

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

a quart of fine peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
two small or one large cabbage lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
about two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
three or four little onions cut small ↝ Onions, raw [Vegetables and Vegetable Products]
a tea-spoonful of sugar ↝ Sugar, NFS [Sugars and honey]
some bits of ham ↝ Ham [Cold cuts and cured meats]

Another way

cabbage lettuces cut small ↝ Lettuce, raw [Lettuce and lettuce salads]
a small faggot of mint ↝ Spearmint, fresh [Spices and Herbs]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
a small bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (7)

Take a quart of fine peas, and two small or one large cabbage lettuce; boil the lettuce tender; take it out of the water, shake it well, and put it into the stewpan, with about two ounces of butter, three or four little onions cut small, and the peas.
Set them on a very slow fire, and let them stew about two hours;
season them to your taste with pepper and a tea-spoonful of sugar; and, instead of salt, stew in some bits of ham, which you may take out or leave in when you serve it.
There should not be a drop of water, except what inevitably comes from the lettuce.

Another way

To your peas, add cabbage lettuces cut small, a small faggot of mint, and one onion;
pass them over the fire with a small bit of butter, and, when they are tender and the liquor from them reduced, take out the onion and mint, and add a little white sauce.
Take care it be not too thin; season with a little pepper and salt.

Original Text

Peas, to stew.

Take a quart of fine peas, and two small or one large cabbage lettuce; boil the lettuce tender; take it out of the water, shake it well, and put it into the stewpan, with about two ounces of butter, three or four little onions cut small, and the peas. Set them on a very slow fire, and let them stew about two hours; season them to your taste with pepper and a tea-spoonful of sugar; and, instead of salt, stew in some bits of[132] ham, which you may take out or leave in when you serve it. There should not be a drop of water, except what inevitably comes from the lettuce.

Another way.

To your peas, add cabbage lettuces cut small, a small faggot of mint, and one onion; pass them over the fire with a small bit of butter, and, when they are tender and the liquor from them reduced, take out the onion and mint, and add a little white sauce. Take care it be not too thin; season with a little pepper and salt.

Notes

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