Stewed Peas with Bacon

Ingredients

• pint shelled peas
• 1 oz. fat bacon
• 1 small onion
• 1 tablespoonful flour
• 1/2 pint hot water
• 1/2 teaspoonful salt
• 1 pinch of pepper

Method

1. 1

   Cut the bacon into very small square pieces, removing the rind; put them into a small stewpan and fry to a golden colour.

2. 2

   Prepare the onion and cut it in slices; toss them in the hot fat for a few seconds, but do not let them brown.

3. 3

   Add the peas and stir continually for a few seconds longer till all is well mixed; add the salt, pepper, and flour, stir again till you see no traces of dry flour.

4. 4

   Then pour in the water gradually, stirring all the time, and cover the pan.

5. 5

   Simmer for about an hour, stirring occasionally.

6. 6

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 46. The excerpt below is the record exactly as published.

1 teaspoonful salt to 1 quart of water. Prepare the cabbage (see p. 37). Place it in a saucepan with enough boiling water to cover it. Let it boil uncovered and very fast, till the stalk end of the cabbage is soft, for about half an hour to three quarters of an hour. Place it in a colander, and press with a plate to squeeze out the water. Place in a dish and cut into quarters. Colcannon. — Required: equal quantities of cold potatoes and cold cabbage ; 1 oz. dripping to 1 lb. of vegetables; teaspoonful salt; % teaspoonful pepper; 1 oz. dripping to grease the basin. Crush the potatoes with a fork ; chop the cabbage small ; mix both together and place in a saucepan with the dripping, pepper, and salt. Stir over the fire till the dripping has melted and mix with the vegetables. Grease a basin or pie dish ; place the mixture in it ; put it in a hot oven for about half an hour. Turn out on a dish ; serve hot. Cauliflower. — Required: 1 cauliflower; boiling water ; 1 teaspoonful salt to 1 quart of water. Prepare the cauliflower (see page 37). Place it with the flower downwards in enough boiling water to cover it. Boil uncovered for twenty minutes to half an hour, till the stalk end is tender. Place the cauli- flower in a colander to drain off the water. Serve with melted butter. Peas. — Required: peas; boilingwater; 1 teaspoon- ful sugar to a quart of peas. 98 VEGETABLES. Shell the peas ; place them in plenty of boiling water ; boil uncovered till tender, about a quarter of an hour for young peas, from three quarters of an hour to one hour for old peas. Strain off the water ; serve the peas in a dish with the sugar sprinkled over them. Stewed Peas with Bacon. — Required: pint shelled peas ; i oz. fat bacon ; i small onion ; i table- spoonful flour; y, pint hot water; y teaspoonful salt ; i pinch of pepper. Cut the bacon into very small square pieces, remov- ing the rind ; put them into a small stewpan and fry to a golden colour. Prepare the onion (see page 38) and cut it in slices ; toss them in the hot fat for a few seconds, but do not let them brown. Add the peas and stir continually for a few seconds longer till all is well mixed ; add the salt, pepper, and flour, stir again till you see no traces of dry flour. Then pour in the water gradually, stirring all the time, and cover the pan. Simmer for about an hour, stirring occasionally. Serve very hot. Stewed Onions. — Required: 1 Spanish onion ; 1 gill of milk; *4 oz. flour; x pinch salt; 1 pinch pepper. Skin the onion ; put it in a pan and cover it with boiling water; boil till tender (large onions take about one and a half to two hours, small onion

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