Stewed Peas

Ingredients

• a lump of butter
• a Bombay onion sliced
• a bunch of mint
• a tea-spoonful of salt
• as much broth as will just float them
• a tea-spoonful of sugar

Method

1. 1

   Put butter in a stew-pan with sliced onion, mint, and salt.

2. 2

   Cook until onions are pale, then add peas and broth.

3. 3

   Simmer until peas are tender, strain, and thicken the liquor with butter and flour.

4. 4

   Add sugar and peas, stir well, bring to steaming point, and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 77. The excerpt below is the record exactly as published.

a lump of butter into a stew-pan Avitli a Bombay onion sliced, a bunch of mint and paisley, and a tea-spoonful of salt ; cook this awhile till the onions take a pale colour, and then add the peas, vnih. as much broth as will just float them : simmer this patiently till the peas are thoroughly tender, then take up the pan, strain the liquor» spread out the peas on a dish and pick out the pieces of onion ; now thicken the liquor witli butter and flour, add- ing a tea-spoonful of sugar

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