Peas, Green, Preserved

Ingredients

• a peck of peas
• an ounce of butter

Method

1. 1

   Shell the peas, boil in water for ten minutes, drain, spread on tins, and put in a cool oven to harden.

2. 2

   Store in paper bags in a dry warm room until needed.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1131. The excerpt below is the record exactly as published.

a peck of peas, set on a saucepan with a gallon of water in it ; when it boils, put in your peas with a table-spoonful of salt; skim it well, keep them boiling quick from twenty to thirty minutes, according to their age and size; the best way to judge of their being done enough, and indeed the only way to make sure of cook- ing them to and not beyond the point of per- fection, or, as the pea-eaters say, of ' boiling PEA ( 528 ) PEA them to a bubble,' is to take them out with a spoon, and taste them. AVhen they are done enough, drain them on a hair sieve. If you Hke them buttered, put them into a pic-dish, divide some butter into small bits, and lay them on the peas ; put another dish over them, and turn them over and over ; this will melt the butter through thom ; but as aU people do not like buttered peas, you had better send them to table plain as they come out of the saucepan, with melted butter in a sauce tureen. It is usual to boil some mint with the peas ; but if you wish te gaimish the peas with mint, boil a few sprigs in a saucepan by themselves. A pock of young peas will not yield more than enough for a couple of hearty pea-eaters ; when the pods are full, it may serve for three. Never think of purchasing peas ready-shelled, for the cogent reasons assigned in the first part of this recipe." Peas, Green, Bottled.— Shell the peas, put them into dry wide-mouthed bottles, and shake them together so that they may lie in as little space as possible. Cork the bottles closely, and seal the corks. Bury the bottles in the driest part of the garden, and take them up .as they are wanted. They will keep good five ■or si.x months. Peas, Green, Bottled (another way).— •Choose peas which are large and fully grown, though not old. Put them into perfectly dry wide-mouthed bottles, shake them down, cork securely, and cover the corks with bladder. Tie a wis]) of hay round the lower part of the bottles to prevent their knocking against each other in the pan, put them side by side in a large saucepan, and i^our into it as much cold water as will reach to their necks. Put the saucepan on the fire, and let it remain for two hours after the water has reached the boiling point, then take it off, but do not remove the bottles until the water is cold. Seal the corks, .and store in a cool dry place. Peas, Green, Old, How to Cook.— When peas are old they should be shelled, and soaked in water for some time before being cooked. If of superior quality they will only require soaking about half an hour, but if not three or four hours will not be too much for them. An e.xcellent dish may be made with old peas, by soaking them as above directed, and then stewing with them a small piece of boef , or salt pork. The time required for cook- ing will of course depend upon the weight of tho meat. It is best, however, to use as much water only as will barely cover the peas. Serve the meat and vegetables on the same dish, and as hot as possible. Time, half an hour for the peas. Probable cost, 6d. per peck. Peas, Green, Preserved.— Take the j)cas when they are fully grown, but not old. bhell thom, throw thom into boiling water, and let them bod for ten minutes, then drain well, spread them out on tins, and put them in a cool oven once or twice to harden. When done, put them into paper bags, tie up securely, and hang in a dry warm room until wanted. Before using them, soak them in water for a little whUe, and put an ounce of butter

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