Garnish, Green Peas

Ingredients

• some young green peas
• a small lump of butter
• a tablespoonful of white sauce
• a little salt
• a little pepper
• a salt-spoonful of moist sugar

Method

1. 1

   Boil the peas until tender, drain until dry, then put into a saucepan with butter, white sauce, salt, pepper, and sugar.

2. 2

   Shake over the fire for a few minutes and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 579. The excerpt below is the record exactly as published.

Garnish, Green Peas for.— Boil some young green peas until tender. Drain them until quite dry, then put them into a saucepan with a small limip of butter, a table-spoonful of white sauce, a little salt and pepper, and a salt- spoonful of moist sugar. Shake them over the fire for a few minutes, and pile them in the middle of a dish of cutlets. Time, fifteen minutes to boil the peas, five or ten minutes to shake them over the fire. Probable cost, 8d. per peck. Sufficient for six or seven persons. Garnish, Mushrooms for.— Cut away the gritty end of the stalk, and pare the mush- rooms. Throw them as they are done into a basin of cold water ; wash them well, lift them out of the water with both hands, so as to leave the sediment at the bottom, and put them in a saucepan, with the juice of a large lemon, two table-spoonfuls of water, two ounces of fresh butter, a pinch of salt, and a little pepper

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