Green Peas, To Boil (a German recipe)

Ingredients

• a peck of green peas
• four or five young carrots
• a quarter of a pound of fresh butter
• two or three table-spoonfuls of flour
• a quarter of a pint of good gravy

Method

1. 1

   Combine peas and carrots in a saucepan with salt and butter.

2. 2

   Cover and cook in steam.

3. 3

   Add flour when they shrink, then pour gravy and stew until tender.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 654. The excerpt below is the record exactly as published.

Green Peas, To Boil (a German recipe). — Put a peck of green peas into a saucepan, with four or five young carrots scraped and cut small. Sprinkle a Little salt and pepper over them, and add a quarter of a pound of fresh butter. Cover the saucepan closely, and let them cook in the steam. When they begin to shi-ink, cbcdge two or three table-spoonfuls of flour over them, and shake the saucepan well over the fire till thf peas are lightly coated with it. Pour a quarte! of a pint of good gravy

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