Green Peas (a la Francaise)

Ingredients

• the required quantity of peas
• 1 gill water
• 1 oz. butter
• another 3 oz. butter
• 8 or 9 small white onions
• a whole lettuce
• salt
• pepper

Method

1. 1

   Put peas in a clean stewpan with water and butter.

2. 2

   Add a bouquet of parsley, salt, pepper, more butter, onions, and lettuce.

3. 3

   Simmer for an hour or more until tender.

4. 4

   Do not stir with a spoon or fork to avoid bruising the peas.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 53. The excerpt below is the record exactly as published.

Green Peas (a la Francaise) — Put the required quantity of peas necessary for your dish into a perfectly clean and bright stewpan, with some water and butter in the following pro- portions: For every pint of peas 1 gill water and 1 oz. butter. When this is thoroughly amalgam- ated, add a little bouquet, tied together, of parsley, also salt, pepper, and another 3^ oz. butter, then 8 or 9 small white onions, and a whole lettuce

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