Peas with White Sauce

Ingredients

• 1 cup of flour
• two tablespoonfuls of butter
• stock
• cream
• pepper
• salt
• lemon juice
• finely minced fresh mint

Method

1. 1

   Boil peas until tender, about 15 to 20 minutes; drain.

2. 2

   Make a thick white sauce by rubbing flour and butter together over gentle heat until the butter is dissolved.

3. 3

   Add stock, cream, pepper, salt, and lemon juice; boil for three minutes.

4. 4

   Add peas, re-heat, and serve immediately.

5. 5

   Optionally, sprinkle with finely minced fresh mint.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 31. The excerpt below is the record exactly as published.

lemon juice ; boil three minutes, then add the peas, re-heat and dish at once. A little finely minced fresh mint may be sprinkled over the top if liked. No. 142. PARSNIPS (BoUed). Wash and pare thinly the parsnips, put into a pan of boiling water, allowing one teaspoonful of salt to each quart of water ; boil until tender, 80 to 40 minutes, if large they should be divided ; drain and place m a tureen, or round boiled meat with carrots ; or, if liked, a white sauce (page 116) may be poured over them. No. 148. TURNIPS (BoUed). Choose the turnips all as near one size as possible, peel them thickly and drop them into boiling water ; allow one teaspoon- ful of salt to each quai't, boil until tender, drain, and arrange in a tureen ; cover with white sauce (page 115). 63 No. 144. TURNIPS (Mashed). Boil the turnips until soft, drain them, and mash with a fork ; add a little salt, pepper, and cream, mix thoroughly, and dish in a heap. Turnips are generally served with mutton. No. 146. SEA KALE. Soak the sea kale and wash thoroughly ; remove the dark leaves and tie up in bunches ; throw into a pan of boiling water, allowing one teaspoonful of salt, half teaspoonful sugar, and a pinch of soda to each quart of water ; boU until tender, about 30 to 40 minutes ; drain, untie, and serve in a tureen ; if liked, pour over white sauce (page 115). No. 146. SPINACH (BoUed). Soak the spinach well in cold water, wash and pick it from the stems ; throw it into a pan of boiling water, con- tainmg one teaspoonful salt to each quart ; boil, with the lid off, until tender, 8 to 10 minutes ; drain and press out the water ; add a little pepper, salt, and butter ; chop fine, and serve in a tureen, quite hot. No. 147. SPINACH PUREE. 2 lb. spinach 2 tablespoonfuls cream i teaspoonful pepper Some salt 2 oz. batter 2 oz. flour 2 tablespoonfuls white stock

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