Mrs Beetons Vegetables Revisited
Green Peas a la Francaise
2½lt (4 pints) Green Peas
6 Green Onions
85g (3oz) Butter
1 Bunch Parsley
1 tbsp Flour
Sugar
½ tsp Salt
Put the peas into cold water, with the butter and stir until they are well covered with the butter.
Drain in a colander and put them in a saucepan, with the parsley and onions.
Dredge with a little flour, stir the peas and moisten them with boiling water.
Boil quickly over a medium to high heat for 20 minutes, or until there is no liquor remaining.
Add little sugar to little water, to dissolve.
Add to the peas and ½ tsp salt.
Take a piece of butter the size of a walnut and mix with 1 teaspoon of flour into a paste.
Add to the peas, which should be boiling when added.
Keep shaking the saucepan and when the peas are nicely thickened, dress them high in the dish and serve.
Time: Altogether, ¾ hour.
Sufficient: for 4 or 5 persons.
Seasonable from June to the end of August.
GREEN PEAS A LA FRANCAISE
1134. INGREDIENTS - 2 quarts of green peas, 3 oz. of fresh butter, a bunch of parsley, 6 green onions, flour, a small lump of sugar, 1/2 teaspoonful of salt, a teaspoonful of flour.
Mode - Shell sufficient fresh-gathered peas to fill 2 quarts; put them into cold water, with the above proportion of butter, and stir them about until they are well covered with the butter; drain them in a colander, and put them in a stewpan, with the parsley and onions; dredge over them a little flour, stir the peas well, and moisten them with boiling water; boil them quickly over a large fire for 20 minutes, or until there is no liquor remaining. Dip a small lump of sugar into some water, that it may soon melt; put it with the peas, to which add 1/2 teaspoonful of salt. Take a piece of butter the size of a walnut, work it together with a teaspoonful of flour; and add this to the peas, which should be boiling when it is put in. Keep shaking the stewpan, and, when the peas are nicely thickened, dress them high in the dish, and serve.
Time - Altogether, 3/4 hour.
Average cost, 6d. per peck.
Sufficient for 4 or 5 persons.
Seasonable from June to the end of August.
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