Green Peas (A la Paysanne)

Ingredients

• two quarts of green peas
• three ounces of butter
• salt
• pepper
• a handful of parsley
• a few green onions
• a few cabbage and cos-lettuces

Method

1. 1

   Prepare peas as before, add parsley, onions, and lettuces, and cook slowly with butter.

2. 2

   Stir frequently to prevent burning, season, and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1129. The excerpt below is the record exactly as published.

salt. It is a favourite dish with not only the working classes, but is even esteemed by many of the gentry. It was in- troduced into fashion chiefly by the recom- mendation of Dr. Cleghom, late Professor of Chemistry in Glasgow University. The peas brose is eaten with milk or butter, and is a sweet nourishing article of diet, peculiarly fitted for persons of a costive habit, and for children." Peas, Chick. — This is a small variety of pea, little known in Britain, but much cul- tivated in the South of Europe. The seeds are not softened by boiling. They are sometimes parched in a frying-pan in Egj^t and Syria, where they are held to be a convenient food for travellers bound on long expeditions. In Italy and the South of France they are occasionally roasted, and made to do duty for coffee. Peas, Green. — To have green peas in perfection, care should be taken to obtain them yoimg, freshly-gathered, and freshly- sheUed. The condition of the peas may be kno^vn from the appearance of the shells. When the peas are young the shells are green, PEA (527) PEA when newly-gathered they are crisp, when old they look yellow, and when plump the peas are fine and large. If peas are shelled some hours before they are cooked they lose greatly in flavour. Peas, Green (a French mode of cooking) . — Peas are often served in France as a dish by themselves, and eaten with bread alone. They require, therefore, to be enriched with butter and flavoured with seasoning. They are pre- pared as follows: — Put a quart of freshly- gathered young green peas into a bowl vnth plenty of cold spring water and two ounces of butter. Work well with the fingers until the butter adheres to the peas, then pour off the water, and drain the peas in a colander. Put them into a stewpan with half a tea-spoon- ful of salt, half a dozen small young onions, and a table- spoonful of pounded sugar. A sprig of parsley is frequently added, but it should be used very sparingly, as its strong- flavour destroys the fresh taste of the peas. Put the lid on the saucepan, and let the peas stew gently over a slow fire for thirty minutes. Remove the onions and parsley, and add a table-spoonful of strong gravy and two ounces of fresh butter which has been kneaded to a smooth paste with a dessert-spoonful of flour. Shake the saucepan over the fire until the butter is melted and the peas properly thickened : taste them to ascertain if a little more salt and sugar are required. Serve the peas as quickly as possible, piled high on a hot dish. Probable cost, 8d. per peck, when in full season. Suffi- cient for four or five persons. Peas, Green (a French mode of cooking : another way). — Melt one ounce of fresh butter in a saucepan. When it is dissolved without being the least coloured, throw in a quart of peas. Shake them over the fire for a minute or two, then pour over them as much boiling water or weak stock as will barely cover them, add haK a tea-spoonful of salt, half a tea-spoonful of pepper, the heart of a lettuce finely shred, three young onions, and a small sprig of parsley. Simmer gently until the peas are tender. Take the saucepan from the fire for a minute, and in order to thicken the sauce stir in the well-beaten yolks of thi-ee eggs. The peas must not boil up after the eggs are added. Serve the peas on a hot dish with the sauce poured over them. Time, half an hour. Pro- bable cost of peas, 8d. per peck, when in full season. Sufficient for four or five persons. Peas, Green (a French mode of cooking : another way). — Take two quarts of green peas, and put them in a panful of cold water with three oiuices of butter. Work the peas in the water, so that their surface may be equally smeared with the butter, that they may adhere together. Drain off the water, take out the peas by handfuls, and transfer them to a colander. Stew them over a moderate fire with some green onions and a bunch of parsley ; dust a little flour over them, and stir carefully ; next pour over the peas just enough boihng water to cover them. Boil fast till the water is evaporated, then put in a lump of sugar, moistened, that it maybe more quickly dissolved, and a little salt. Have ready mixed two ounces of butter with some flour ; stir it into the peas, and let it be equally distributed among them. Then serve. Peas, Green (a la Paysanne). — Prepare the peas as in the preceding recipe. Take a handful of parsley, a few green onions, and a few cabbage and cos-lettuces

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