| RECIPE
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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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