the thorough good cook - recipe

The Thorough Good Cook
by George Augustus Sala
recipes from 1896

A digital version of a rare antique cookbook originally published in 1896 for those who want to kick it Olde Skool !

Hollander and Hechsher, publishers of the Eat Dangerously and New Food cookbooks, have a commitment to issue expired-copyright books in the public domain.

The Thorough Good Cook by George Augustus Sala is now in the public domain. The recipes are original and unadulterated, of course!

RECIPE

46. Stewed Peas.
Three pints or two quarts of peas are sufficient for a
second-course dish. Peas for stewing must be quite young.
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
water and put them into a clean stew-pan ; tie up a bunch
of green onions with a little parsley and mint, and put with
them ; cover the stew-pan 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 ; when the peas
are tender, and the juice nearly reduced, take out the
bunch of onions, toss up the peas with a little more
butter, a little sugar and salt, and at last pour in a
dessertspoonful of cold water, and dish them immediately.
Flour in stewed 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.

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