Stewed Peas a la Paysanne

Ingredients

• three ounces of butter
• an ounce of minced onion
• a bunch of mint
• a teaspoonful of salt
• a quart of Peas
• as much broth as will float them
• a teaspoonful of sugar

Method

1. 1

   Cook butter, onion, mint, and salt until onion colors.

2. 2

   Add peas and broth.

3. 3

   Stew slowly until tender.

4. 4

   Strain, thicken liquid with butter and flour, return peas, stir, and serve hot.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 247. The excerpt below is the record exactly as published.

Stewed Peas a la Paysanne.— The oldest Peas can be made tender if cooked in this way. Put three ounces of butter, an ounce of minced onion, a bunch of mint, and a teaspoonful of salt into a stewpan. Cook this till the onion begins to colour, then add a quart of Peas with as much broth as will float them. Add one or two sliced lettuces. Stew very slowly till the Peas are tender. Strain, add a teaspoonful of sugar

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