Green Peas Stewed
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 101. The excerpt below is the record exactly as published.
Green Peas Stewed. Put a pint of young peas, boiled very green, into a stewpan, with three tablespoonfuls of white sauce, two ounces of but- 146 STANDARD COOKERY. ter, a little sugar and salt, and two button onions, with pars- ley, tied together; boil ten minutes; add two tablespoonfuls of liaison, stir in quickly, and serve. Green Peas with Bacon. Put a pint of well-boiled peas into a stewpan, with five spoonfuls of brown sauce, two of brown gravy, a teaspoonful of sugar, two button onions, and a bunch of parsley; let it boil about ten minutes; have ready braised about a quarter of a pound of lean bacon, cut it in dice about a quarter of an inch square, add it to the peas, take out the onions and pars- ley, season with an ounce of butter, and half a teaspoonful of sugar; mix well together, stew twenty minutes, and serve. Puree of Green Peas. A good way to use rather hard peas. Boil the peas with mint, salt, and sugar, and when quite done, rub through a sieve, or, if too hard, pound in a mortar, mix with three ounces of butter (to one pint of peas), add white pepper, and add a little sap green if a bad color. Stir in a stewpan over a clear hot fire and serve in the center of a dish of nut cutlets, semolina cakes, etc. Peas a la Franchise (Hot). Put two ounces of butter
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