Peas, Green, Stewed with Ham and Lettuce

Ingredients

• a peck of young green peas
• the hearts of two cabbage-lottucca
• a large onion
• a handful of parsley
• half a pound of ham or bacon
• two ounces of butter
• a dessert-spoonful of flour
• a table-spoonful of cream
• a sprig or two of mint

Method

1. 1

   Shell a peck of young green peas and prepare as in the last recipe.

2. 2

   Put into a stewpan with shredded lettuce, sliced onion, parsley, and diced ham.

3. 3

   Cover and stew until peas are tender.

4. 4

   Remove ham and onion, add butter mixed with flour and cream, simmer for four minutes, and serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1134. The excerpt below is the record exactly as published.

Peas, Green, Stewed with Ham and Iiettuces. — Shell a peck of young green peas and prepare them according to the directions given in the last recipe. Put them into a stew- pan, with the hearts of two cabbage-lottucca finely shred, a large onion cut into thin slices, a handful of parsley, and half a pound of ham or bacon cut into small pieces. Cover the saucepan closely, and let its contents stew until the peas are tender. If necessary add a table- spoonful of water or stock. Shake the sauce- pan over the fire occasionally to prevent burn- ing. When the peas are cooked enough take out the ham and onion, put in two ounces of butter mixed smoothly with a dessert-spoonful of flour and a table-spoonful of cream. A sprig or two of mint

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