Peas Plain Boiled

Set some water boiling. When it boils, throw in the peas with a little salt. When done enough, drain them, and empty them into a stew-pan, with a good lump of butter, and a little salt. Keep stirring till the butter is melted, and season with a little more salt, and pepper also, if approved of. Send up hot, but take care the butter does not turn to oil.

Green Peas A La Paysanne

Mark the peas as in No. 1. Then take a few cabbage and cos lettuces, a good handful of parsley, and a few green onions. Wash them clean, and break them with your fingers instead of chopping them. Drain the lettuce, parsley, and onions, and sweat them with the peas over a very slow fire. You need not put any other moisture but the butter: take care to stir the stew-pan repeatedly, to prevent the vegetables from burning. When they are done enough, add a little pepper and salt, without any thickening, as for peas dressed in a different way.

Of Peas In General

When very busy, it is requisite that you should have all the peas intended for entrees or for entremets, marked in a stew-pan. Sweat them all together, take a certain quantity for your first course, and reduce the remainder the moment you finish the entremets for the second. Peas, to be dressed French fashion, must be very young, and of an equal size, for if of different sizes they never will adhere well. Have a sieve made of ozier or of cane, through which they must be sifted ; such as cannot come through are used for soups, purees, etc. or to be plain boiled.

Peas, French Fashion

For a large dish, take three quarts of green peas. Throw them into an earthen pan with a quarter of a pound of fresh butter, and plenty of cold water. Handle the peas with the butter till they stick together; then drain them, take them out of the water by handfuls, and throw them into a cullender, that neither water nor any kind of filth may remain. Next stew them over a moderate fire, with a bunch of parsley and green onions. When they have recovered their green colour, powder them over with a little flour; stir the peas before you moisten them with boiling water, till they are entirely covered with it, which you reduce quickly on a large fire. The moment you perceive there is no moisture or liquor remaining, dip a small lump of sugar into some water, that it may soon melt, and put it with the peas, to which add a very small quantity of salt. I have already said (See Asparagus Peas) that sugar must predominate; however, green peas without salt would taste very insipid, although the persons who eat them are not sensible of there being any. Next take about a quartern of butter, which knead with a spoonful of flour. Mind that the peas are boiling when you put the kneaded butter in; thicken them with it, and remember, that when green peas are properly dressed, there must be no sauce.

How To Cook Windsor Beans

Windsor Beans A La Poulette

Windsor beans are to be served at a good table, only when very young, and fresh gathered. Boil them in salt and water. When nearly done, drain them, and stew them in a little sauce tournee, with a bunch of parsley and green onions, a little savory chopped very fine, and a small lump of sugar. When the beans are sufficiently reduced, throw in a thickening made of the yolks of two eggs, and a little thick cream. Send them up in a short sauce, and properly seasoned.

Windsor Beans A La Poulette. Another Method

When the beans are large, you must take off the coats, and boil them in salt and water; cook them as above, and send them up with a short sauce.

Beans And Bacon

Windsor beans are served as an entree in the summer season. Take a piece of streaky bacon, and boil it for a couple of hours. When ready to send up, take off the rind, and dry the bacon with a red hot shovel. Powder the bacon over with raspings of bread. Give it a pleasing shape, and lay it over the beans that have been boiled in water and salt only, without any sauce. Send up separately in a boat, some chopped parsley in melted butter.

How To Cook Turnips

Turnips are of the greatest utility in cookery, as they are used for seasoning all the soups, for a great many entrees, and also for entremets, as follows:

Turnips With Sauce Blanche

Turnips only find their way as entremets, in wintertime, from a want of other vegetables. Cut them in the shape of pears or balls; boil them in salt and water, and butter, and when done enough drain them, and send them up with a sauce blanche, to which you may add a little mustard, if approved of.