Peas

Ingredients

• 1 Ib. peas.
• Boiling water.
• Sugar.
• Sprig of mint.
• i oz. butter.
• Salt.

Method

1. 1

   Rinse the peas and shell them.

2. 2

   Have a pan with just enough boiling salted water to cover them.

3. 3

   Add the peas with the mint and a pinch of sugar; boil gently till soft, from ten to twenty minutes.

4. 4

   Drain thoroughly, toss in the melted butter, and serve.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 18. The excerpt below is the record exactly as published.

PEAS, 1 Ib. peas. Boiling water. Sugar, Sprig of mint, i oz. butter. Salt. Rinse the peas and shell them. Have a pan with just enough boiling salted water to cover them. Add the peas with the mint and a pinch of sugar ; boil gently till soft, from ten to twenty minutes. Drain thoroughly, toss in the melted butter, and serve. Scrub and peel the potatoes and cut into very thin slices. Keep for half an hour in cold water. Drain very well on a dry cloth. Have the fat smoking hot. Put the chips into a frying-basket and cook until tender, about three minutes. Lift up the basket and let the fat reheat. Put the potatoes into the fat again for a few seconds, until they are crisp and brown. Drain thoroughly on paper, and serve. POTATO CHIPS. Two or three potatoes. Pan of fat. [ 87 ] POTATO CROQUETTES. ^ lb. cooked potatoes, i oz. butter. 1 yolk. 1 good teaspoonful parsley. 1 oz. Parmesan cheese. Cayenne and salt. Rub the potatoes through a wire sieve. Melt the butter in a pan ; add all the other ingredients, and cook over the fire till the mixture will roll smoothly into balls. Cool slightly, form into balls, rolls, or fancy shapes ; coat with beaten egg and bread-crumbs, and fry in smoking hot fat. Drain well ; dish and garnish with parsley. Wash and scrape the salsify thoroughly, using lemon juice or vinegar in each water to preserve the colour. Boil in boiling salted water, with few drops of lemon juice or vinegar, till tender, about thirty minutes ; drain and dish. Pour over melted butter, or coat with Bdchamel, Hollandaise sauce, etc. SALSIFY. 1 bundle salsify. Boiling water. Salt. Lemon juice. [ 88 ] SEA-KALE. 1 basket sea-kale. | Boiling water. Salt Wash and scrape the sea-kale thoroughly, and tie it up in bundles of even thickness. Boil gently for thirty minutes till tender ; drain, and serve on toast. Pour over melted butter, or coat with Hollandaise or mousseline sauce. SPINACH. Wash the spinach very thoroughly and remove the coarse stalks ; put it into a rinsed pan with the water that clings to the leaves. Put the lid on the pan and cook till tender, stirring frequently. When ready, drain and rub through a sieve. Put it into a pan with a small pat of butter and pinches of pepper and salt ; allow it to heat thoroughly. Pile neatly on a hot vegetable dish. Garnish with tiny crohtons of fried bread. [ 89 ^ STUFFED TOMATOES. 3 medium firm tomatoes. Stuffing. — 1 teaspoouful butter. I „ chopped onion. 1 dessertspoonful chopped ham. 2 chopped button mushrooms. 1 tablespoonful white hread-crumbs. A little brown sauce or tomato pulp. Cayenne and salt. Garnish for Top. — Brown crumbs and cheese. Dishing. — Rounds of fried bread. Parsley. Have the tomatoes of equal sizes ; wipe them and cut a small round from each at the end opposite the stalk. Scoop out all the pulp from the inside, and turn the cases upside down for a short time to drain. Melt the butter in a pan and fry the onion and ham thoroughly ; stir in the other ingredients, and have the mixture rather soft. Fill the tomatoes with this ; sprinkle with cheese and crumbs on top, and bake in a moderate oven, from twelve to fifteen minutes, till soft. Dish on the rounds of fried bread and decorate with small sprigs of parsley. N.B. — Scraps of chicken, sweetbread, game, etc., may be substituted for ham and mush- rooms. [ 90 ] VEGETABLE MARROW. 1 medium marrow. | Boiling water. Salt, To coat. — J pint melted butter. Wipe and peel the marrow thinly ; cut in four from end to end, remove the seeds, and cut in neat pieces. Place in the boiling salted water, and boil gently till tender. Drain, dish on toast, and coat with the melted butter. N.B. — Any good sauce as Hollandaise, maitre d’hotel, cheese, etc., may be sub- stituted. CREME DE LEGUMES. 1 gill vegetable pure'e". 3 eggs. 1 gill milk. Sauce. 1^ oz. butter. 1 oz. flour. 8 gills milk. ^ gill cream. Cayenne and salt. 1 oz. Parmesan cheese. Pepper and salt. Little cream. Beat the eggs ; add the vegetable purde, cream, milk, and seasonings. Have a plain [ 91 ] souffle tin greased and dusted with rice-flour, or lined throughout with paper. Pour the mixture into this, and steam very gently, without boiling, till firm, from one to one and a half hour. Turn out and coat with sauce. Sauce. — Make in the usual way, and add the cheese and cream immediately before using. N.B. — Any vegetable or mixture of vege- tables may be used for this cream : artichokes, asparagus, tomatoes, green peas, celery, cauli- flower, etc. Cook the vegetables in milk if possible, and use the milk in making the cream. CELERY SALAD. 1 head celery. ( French dressing. Chopped parsley. Wash and scrape the white parts of the celery ; cut in lengths and shred very finely. Soak in cold water about one hour till the shreds curl. Drain well ; toss in the French dressing. Pile in a salad dish, and sprinkle a little chopped parsley over. [ 92 ) CUCUMBER SALAD. 1 cucumber, ( French dressing Chopped parsley. Peel the cucumber and cut in very thin slices. Arrange these neatly in a salad dish. Pour the French dressing over, and scatter a very little finely chopped parsley over all. FRUIT SALAD. Fruit Mixture. 1 small bunch black grapes. 1 „ » green grapes. 1 tangerine orange. 2 bananas. 6 French plums. 1 dozen cherries. 3-4 pieces preserved fruit. J lb. loaf sugar.

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