Cut raw potatoes in slices, the thickness should
be one-sixth of an inch ; melt some well-clarified beef
dripping or kidney fat✪ Potato Chips in the frying-pan ; when very
hot put in the potatoes and fry for about six minutes,
stirring and tossing them so that they do not stick
together. When they are soft take them out with a
skimmer and let them drain on a wire sieve whilst
the fat gets to boiling point ; return the potatoes and
fry for three or four minutes longer, place them on
paper before the fire till they are dry, sprinkle a little
salt on them and serve.
The second frying causes the slices of potato to
swell as if they were hollow. The proper colour is a
rich golden hue, not a dark tint. The potato must
be cooked all through.
Peas.
Young green peas require from twenty minutes to
half an hour. The best way is to work them well into
butter and water ; then pour off the water, and add a
little salt and a teaspoonful of sugar. Cover them,
and let them cook slowly for about half an hour ; but
towards, the end of the season, when the peas begin
to get mealy, you must give them a glass of water
while they are cooking. Before serving, work in some
butter and a pinch of flour, and set them on the fire
for a short time. Some people add a sliced onion, or
some shreds of lettuce.
PEAS,
Stewed Peas.
I quart peas ;
3 ozs. butter ;
I oz. white onion ;
■J oz. white sugar ;
A pinch of salt ;
I o;ill of water✪ Stewed Peas.
339
Stew for half an hour in a closely covered stew-
pan ; when done enough, add 3 ozs. of butter ; toss it
well in the stewpan, so that it mixes with the peas,
but do not put it on the fire or it will oil.
Young Peas 'dressed.'
(Petits pois a I'ancienne mode.)
Choose a fine lettuce, strip off the outside leaves,
open the centre and place in it a fresh sprig of thyme,
tie it up so that the lettuce may not tumble to pieces.
Place it in a stewpan with i| quarts of young
peas freshly shelled ; i lb. of fresh butter and a gill
of water ; not more water, because the lettuce and the
peas yield a good deal. Add salt, but in moderation.
Let it cook on a slow fire for twenty minutes, then
take out the lettuce and allow the peas to stew till
the sauce is absorbed. Then stir the yolk of an egg
into four tablespoonsful of good cream, a teaspoon-
ful of powdered sugar, and a sprinkle of white pepper✪ Young Peas 'dressed'.
Mix this quickly with the peas, so that their heat and
that of the stewpan warm the cream. Do not put
340 POLENTA.
the sauce on the fire, or the egg and cream will curdle.
This is a vegetarian's ' dainty dish.'
Peas and Ham.
Cut some ham into squares half an inch each way ;
take some small onions, or else pieces of onion cut
the same size as the ham ; fry them a light brown ;
add this to the required quantity of young peas, stir
in some flour and butter and enough broth for them
to stew in.
The time will depend upon the age of the peas.
Polenta. ✪ Polenta
Page 137 · 5 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut raw potatoes in slices, the thickness should be one-sixth of an inch ; melt some well-clarified beef dripping or kidney fat in the frying-pan ; when very hot put in the potatoes and fry for about six minutes, stirring and tossing them so that they do not stick together. When they are soft take them out with a skimmer and let them drain on a wire sieve whilst the fat gets to boiling point ; return the potatoes and fry for three or four minutes longer, place them on paper before the fire till they are dry, sprinkle a little salt on them and serve.
The second frying causes the slices of potato to swell as if they were hollow. The proper colour is a rich golden hue, not a dark tint. The potato must be cooked all through.
Peas.
Young green peas require from twenty minutes to half an hour. The best way is to work them well into butter and water ; then pour off the water, and add a little salt and a teaspoonful of sugar. Cover them, and let them cook slowly for about half an hour ; but towards, the end of the season, when the peas begin to get mealy, you must give them a glass of water while they are cooking. Before serving, work in some butter and a pinch of flour, and set them on the fire for a short time. Some people add a sliced onion, or some shreds of lettuce.
PEAS,
Stewed Peas.
I quart peas ; 3 ozs. butter ; I oz. white onion ; ■J oz. white sugar ; A pinch of salt ; I o;ill of water.
Stew for half an hour in a closely covered stewpan ; when done enough, add 3 ozs. of butter ; toss it well in the stewpan, so that it mixes with the peas, but do not put it on the fire or it will oil.
Young Peas 'dressed.'
(Petits pois a I'ancienne mode.)
Choose a fine lettuce, strip off the outside leaves, open the centre and place in it a fresh sprig of thyme, tie it up so that the lettuce may not tumble to pieces.
Place it in a stewpan with i| quarts of young peas freshly shelled ; i lb. of fresh butter and a gill of water ; not more water, because the lettuce and the peas yield a good deal. Add salt, but in moderation. Let it cook on a slow fire for twenty minutes, then take out the lettuce and allow the peas to stew till the sauce is absorbed. Then stir the yolk of an egg into four tablespoonsful of good cream, a teaspoonful of powdered sugar, and a sprinkle of white pepper. Mix this quickly with the peas, so that their heat and that of the stewpan warm the cream. Do not put
340 POLENTA.
the sauce on the fire, or the egg and cream will curdle. This is a vegetarian's ' dainty dish.'
Peas and Ham.
Cut some ham into squares half an inch each way ; take some small onions, or else pieces of onion cut the same size as the ham ; fry them a light brown ; add this to the required quantity of young peas, stir in some flour and butter and enough broth for them to stew in.
The time will depend upon the age of the peas.
Polenta.
Records on this page
Potato ChipsStewed PeasYoung Peas 'dressed'PolentaPeas and Ham