Green Peas à la Anglaise

Ingredients

• 1 peck fresh green peas
• 1 sprig of mint
• 1 teaspoonful salt
• 1 tablespoonful butter
• 1/2 teaspoonful flour

Method

1. 1

   Shell the peas, place them in a saucepan, cover with boiling water, add mint and salt, and cook till tender.

2. 2

   Remove the mint.

3. 3

   Mix butter with flour, add it to the peas, stir and cook for 3 minutes.

4. 4

   Season to taste with salt and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 329. The excerpt below is the record exactly as published.

1 tablespoonful butter, stir until melted, then serve. (Care must be taken not to have too 492 VEGBTABLES. much liquid on the peas.) Another way is to boil the peas as aboTe, and when done, drain and return them to saucepan, add ly^ ounce butter, toss for a few minutes, then serve. Green Peas h PAnglaise.— Shell Vt peck fresh green peas, place them in a saucepan, cover with boiling water, add 1 sprig of mint, 1 teaspoonf ul salt, and cook till tender ; remove the mint. Mix 1 tablespoonf ul butter with Yt teaspoonf ul flour ; add it to the peas, stir and cook 3 minutes ; season to taste with salt, and serve. The flour may be omitted. Green-pea Pnr^e. — Place IVg pint shelled green peas in a saucepan, cover with boiling water, add 1 teaspoonful sugar, and boil till tender ; drain and press through a sieve ; melt 1 tablespoon- ful butter, add Yt tablespoonf ul flour, stir and cook 3 minutes; add Yt cupful milk, 1 even teaspoonful salt, cook for a few minutes ; add the puree of peas and Yt gill o' cream, mix all well together, and use as directed in previous recipe. CARROTS, TURNIPS, Etc. Carrot Balls. — Scrape and wash 4 large carrots, cut them into round balls with a vegetable cutter, then measure (there should be 1 pint). Place in a saucepan over the fire, cover with boiling water ; add 1 teaspoonful sugar, and cook till done ; then add Yc teaspoon- ful salt, cook for a few minutes ; drain of the water, add Yt ounce butter, toss a few minutes over the fire, and use for garnishing. Stewed Carrots h I'Allemande.— Scrape and clean 3 to 4 large carrots, wash, and cut them into slices, lay several slices over one another, and cut into narrow strips, like straws ; then measure (there should be lYt pint). Place in a saucepan, cover with lYt pint boiling water, add 1 tablespoonf ul sugar, and cook till tender; then add 1 teaspoonful salt. Mix 1 teaspoonful cornstarch or flour with 1 tablespoonf ul butter, add it to the carrots, cook slowly 5 minutes : add Yt ^iU of cream or unsweetened condensed milk, add VEGBTABLEa 498 last 1 tablespoonf ul fine-chopped parsley ; then taste ; if necessary, add more salt, and serve. Yonng Carrots and Lima Beans.— Scrape and wash 2 or 3 bunches of young carrots, cut them into small dices, then measure (there should be 1 pint). Place in a saucepan over the fire, add 1 teaspoonful sugar, boil 10 minutes ; then add 1 pint of shelled Lima beans, cook until done ; add 1 teaspoonful salt. Mix 1 table- spoonful butter with 1 teaspoonful flour,

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