Stewed Peas

Ingredients

• Three pints of peas
• two cabbage lettuces
• two ounces of fresh butter
• a bunch of green onions
• a little parsley
• a little mint
• a dessertspoonful of cold water
• a little sugar
• a little salt

Method

1. 1

   Soak the peas in cold water with chopped lettuces and butter.

2. 2

   Transfer to a clean stew-pan with a tied bunch of green onions, parsley, and mint.

3. 3

   Cover and cook over low heat, tossing occasionally.

4. 4

   When tender and juice is reduced, remove the onions, toss with more butter, sugar, and salt, and add cold water before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 199. The excerpt below is the record exactly as published.

Stewed Feas. Three pints or two quarts of peas are sufficient for a second-course dish. Peas for stewing must be quite j'oung. Throw them into a large pan of cold water, with two cabbage lettuces cut up, and two ounces of fresh butter; work the peas and butter, etc., together ; take them out of the Avater and put them into a clean steAv-pan; tie up a bunch of green onions AA-ith a httle parsley and mint, and put with them ; cover the steAv-2Dan close, and about an hour before dinner set it over a stove, frequently giving the pan a toss lest any should stick to the bottom ; Avhen the peas are tender, and the juice nearly reduced, take out the bunch of onions, toss up the peas Avitli a little more butter, a little sugar and salt, and at last pour in a dessertspoonful of cold AA^ater, and dish them iunnediately. Flour in steAved peas, though many cooks use it, is not admissible, nor is it requisite if proper care and attention be paid at the moment they are served. 370 THE THOEOUGH GOOD COOK. 47. Asparagus, Italian Fashion. Tiike the asparagus, break the tops in pieces, then boil them soft, and drain the water from them; take a httle oil, water, and vinegar, let it boil ; season it with pepper and salt; throw in the asparagus, and thicken with the yolks of eggs. 48. Forced Asparagus in French Rolls. Take out the crumb of three French rolls by first cutting- a piece of the top crust off, and be careful that the crust fits again the same place. Fry the rolls brown in fresh butter ; then take a pint of cream, the yolks of six eggs beaten fine, a little salt

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