Pois Gros

Ingredients

• a tin of good-sized peas
• a tablespoonful of white sauce
• plain butter
• a saltspoonful of salt
• half a saltspoonful of sugar
• a little, pepper

Method

1. 1

   Heat the tin in boiling water for 20 minutes.

2. 2

   Open, strain, and serve peas hot with white sauce or butter, chopped parsley, and lemon juice.

3. 3

   For serving with meat, add mint leaves, salt, sugar, and pepper.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 187. The excerpt below is the record exactly as published.

POIS GROS.— Pois gros are, as the name implies, large peas, which can be obtained in tins. I do not myself think that large peas are equal in flavour to small, but for some purposes they are more suited. For instance, in making ragouts, hashes, and stews, in which a number of vegetables are mixed, the big peas are better than the small. The hash made from stewed neck of mutton in which is turnip, carrot, and some onions, is very greatly improved by having a tin of good-sized peas mixed in with them. These big peas also make a very nice dish when served by themselves. They should be made hot through by placing the tin for about twenty minutes in boiling water. The tin should then be opened, the water strained off, and the peas turned into a hot vegetable dish, when either a table- spoonful of white sauce or plain butter can be added, With a little chopped parsley and lemon juice. Good white sauce is far better than butter, but either will do. The peas must be served very hot, and when it is iwssible they should be surrounded by fried crofltons of bread. When, however, the peas are served with another dish, such as roast lamb, roast leg of mutton, etc., it is better to serve them plain with the ad- dition of a few fresh mint leaves, a saltspoonful of salt, half a saltspoonful of sugar, and a little, pepper

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