Dried Peas Preparation

Ingredients

• a pint of peas
• a couple of onions
• two or three cloves
• a bunch of thyme
• parsley
• a bayleaf
• some peppercorns
• a pat of butter
• a drop or two of spinach or vegetable green colouring
• a spoonful of cream

Method

1. 1

   Soak peas for 18-24 hours, discard water.

2. 2

   Cook with onions, cloves, thyme, parsley, bayleaf, and peppercorns in cold water until tender.

3. 3

   Drain, toss with butter, spinach coloring, pepper, salt, sugar, and cream.

4. 4

   Serve hot.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 51. The excerpt below is the record exactly as published.

parsley, thicken the liquid with a little white roux (or ^oz. each of butter and flour simmered together till perfectly smooth and well blended), shake the saucepan well to mix all this thoroughly, add, if necessary, a tiny dust of caster sugar, and serve. French cooks often stir in at the last the yolk of an egg beaten up with a little milk, instead of the Hour and butter thickening. They also put in the onion whole, for the convenience of lifting it out. Peas cooked in this way are known as Petits pois a la Franfaise, or a la Bourgeoise. Peas en puree. — This is the best form of cooking old peas. Boil them as described above, preferably in the pea pod water, till tender enough to sieve, then add a tablespoonful of cream, ^-oz. or so of butter, a little freshly ground black pepper, salt, and a dust of sugar, and use either as a mould or forced out with a pipe and bag. salad. — Cold boiled peas may be utilised as an extremely pleasant salad, either by themselves, or in conjunction with young carrots, &c., and either a French dressing, or a good mayonnaise sauce. Thus treated they are an effective addition to a dish of lamb cutlets en Bellevue or en Chaufroix. VEGETABLES. 10‘> Peas, dried. — These can he utilised when fresh peas are unobtainable, and, nicely prepared, make a decidedly praiseworthy addition to the menu. The ordinary yellow dried peas may be used, but the green- dried Italian peas are preferable, if only for their appearance. Soak the peas for eighteen to twenty- four hours, then throw away this water, and put the peas in a pan with a couple of onions stuck with two or three cloves, a bunch of thyme and parsley, a bayleaf, and some peppercorns all tied up together, with enough cold water to fill the saucepan. Bring this to the boil, then allow it all to simmer till the peas are quite tender, when the water is poured off and they are tossed over the fire with a pat of butter, a drop or two of spinach or vegetable green colouring, pepper and salt, a tiny dust of sugar, and a spoonful of cream or good stock to moisten them, and served very hot. If liked, the "peas may, when tender, be sieved, moistening them during the sieving with either their own liquor or a little stock, and finished off as before. A thick slice of bacon boiled with the peas in the first place is a great addition. pudding. — For this the ordinary dried peas may be used, but the pudding is far more delicate if the green-dried Italian peas are used, together with a drop or two of vegetable green colouring. Tie up a pint of peas

Cook this with the app: pantry check, scaling, and the assistant.