Petit Pois au Lard

Ingredients

• three pounds of young peas
• three slices of fat salt pork
• a heaping tablespoon of flour
• a pint of boiling water
• a small whole onion
• a branch of parsley
• a pinch of sugar
• season with salt and pepper

Method

1. 1

   Shell the peas.

2. 2

   Cut the pork into dice and fry until golden brown.

3. 3

   Stir in the flour until slightly colored.

4. 4

   Add boiling water gradually, stirring until thickened.

5. 5

   Add the onion and parsley, bring to a boil.

6. 6

   Add peas and sugar, cover, and cook until tender.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 33. The excerpt below is the record exactly as published.

PETIT POIS AU LARD— FRENCH Shell three pounds of young peas. Cut into dice three slices of fat salt pork and fry in a saucepan until golden VEGETABLE ENTREES 65 brown ; then stir in a heaping tablespoon of flour until slightly colored. Add a pint of boiling water, a little at a time, and stir until it thickens slightly; then add a small whole onion, slashed at the top, and a branch of parsley, and bring to a boil. Add peas and a pinch of sugar. Cover closely and cook until tender ; then season with salt and pepper

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