Peas "Brose."— "In the West of Scot-
land, especially in Glasgow," says Dr. Andrew
in the "Cyclopaedia of Domestic Medicine,"
&c., " ' peas brose,' as it is called, is made of
the fine flour of the white pea, by forming it
into a mass merely by the addition of boiling
water and a Uttle salt. It is a favourite dish
with not only the working classes, but is even
esteemed by many of the gentry. It was in-
troduced into fashion chiefly by the recom-
mendation of Dr. Cleghom, late Professor of
Chemistry in Glasgow University. The peas
brose is eaten with milk or butter, and is
a sweet nourishing article of diet, peculiarly
fitted for persons of a costive habit, and for
children."
Peas, Chick. — This is a small variety of
pea, little known in Britain, but much cul-
tivated in the South of Europe. The seeds are
not softened by boiling. They are sometimes
parched in a frying-pan in Egj^t and Syria,
where they are held to be a convenient food for
travellers bound on long expeditions. In Italy
and the South of France they are occasionally
roasted, and made to do duty for coffee.
Peas, Green. — To have green peas in
perfection, care should be taken to obtain
them yoimg, freshly-gathered, and freshly-
sheUed. The condition of the peas may be
kno^vn from the appearance of the shells.
When the peas are young the shells are green,
PEA
(527)
PEA
when newly-gathered they are crisp, when old
they look yellow, and when plump the peas are
fine and large. If peas are shelled some hours
before they are cooked they lose greatly in
flavour.
Peas, Green (a French mode of cooking) .
— Peas are often served in France as a dish by
themselves, and eaten with bread alone. They
require, therefore, to be enriched with butter
and flavoured with seasoning. They are pre-
pared as follows: — Put a quart of freshly-
gathered young green peas into a bowl vnth
plenty of cold spring water and two ounces of
butter. Work well with the fingers until
the butter adheres to the peas, then pour off
the water, and drain the peas in a colander.
Put them into a stewpan with half a tea-spoon-
ful of salt, half a dozen small young onions,
and a table- spoonful of pounded sugar. A
sprig of parsley is frequently added, but it
should be used very sparingly, as its strong-
flavour destroys the fresh taste of the peas.
Put the lid on the saucepan, and let the peas
stew gently over a slow fire for thirty minutes.
Remove the onions and parsley, and add a
table-spoonful of strong gravy and two ounces
of fresh butter which has been kneaded to a
smooth paste with a dessert-spoonful of flour.
Shake the saucepan over the fire until the
butter is melted and the peas properly thickened :
taste them to ascertain if a little more salt and
sugar are required. Serve the peas as quickly
as possible, piled high on a hot dish. Probable
cost, 8d. per peck, when in full season. Suffi-
cient for four or five persons. ✪ Peas Brose
Page 1129 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peas "Brose."— "In the West of Scotland, especially in Glasgow," says Dr. Andrew in the "Cyclopaedia of Domestic Medicine," &c., " ' peas brose,' as it is called, is made of the fine flour of the white pea, by forming it into a mass merely by the addition of boiling water and a little salt. It is a favourite dish with not only the working classes, but is even esteemed by many of the gentry. It was introduced into fashion chiefly by the recommendation of Dr. Cleghom, late Professor of Chemistry in Glasgow University. The peas brose is eaten with milk or butter, and is a sweet nourishing article of diet, peculiarly fitted for persons of a costive habit, and for children."
Peas, Chick. — This is a small variety of pea, little known in Britain, but much cultivated in the South of Europe. The seeds are not softened by boiling. They are sometimes parched in a frying-pan in Egypt and Syria, where they are held to be a convenient food for travellers bound on long expeditions. In Italy and the South of France they are occasionally roasted, and made to do duty for coffee.
Peas, Green. — To have green peas in perfection, care should be taken to obtain them yoimg, freshly-gathered, and freshly-shelled. The condition of the peas may be known from the appearance of the shells. When the peas are young the shells are green,
PEA
(527)
PEA
when newly-gathered they are crisp, when old they look yellow, and when plump the peas are fine and large. If peas are shelled some hours before they are cooked they lose greatly in flavour.
Peas, Green (a French mode of cooking) . — Peas are often served in France as a dish by themselves, and eaten with bread alone. They require, therefore, to be enriched with butter and flavoured with seasoning. They are prepared as follows: — Put a quart of freshlygathered young green peas into a bowl with plenty of cold spring water and two ounces of butter. Work well with the fingers until the butter adheres to the peas, then pour off the water, and drain the peas in a colander. Put them into a stewpan with half a tea-spoonful of salt, half a dozen small young onions, and a table- spoonful of pounded sugar. A sprig of parsley is frequently added, but it should be used very sparingly, as its strong flavour destroys the fresh taste of the peas. Put the lid on the saucepan, and let the peas stew gently over a slow fire for thirty minutes. Remove the onions and parsley, and add a table-spoonful of strong gravy and two ounces of fresh butter which has been kneaded to a smooth paste with a dessert-spoonful of flour. Shake the saucepan over the fire until the butter is melted and the peas properly thickened : taste them to ascertain if a little more salt and sugar are required. Serve the peas as quickly as possible, piled high on a hot dish. Probable cost, 8d. per peck, when in full season. Sufficient for four or five persons.
Records on this page
Peas BroseGreen Peas (A la Paysanne)Green Peas (French Mode of Cooking)