Cassell's dictionary of cookery

Peas, Green, Old, How to Cook.— When peas are old they should be shelled, and soaked in water for some time before being cooked. If of superior quality they will only require soaking about half an hour, but if not three or four hours will not be too much for them. An excellent dish may be made with old peas, by soaking them as above directed, and then stewing with them a small piece of boef , or salt pork. The time required for cooking will of course depend upon the weight of the meat. It is best, however, to use as much water only as will barely cover the peas. Serve the meat and vegetables on the same dish, and as hot as possible. Time, half an hour for the peas. Probable cost, 6d. per peck. Peas, Green, Preserved.— Take the peas when they are fully grown, but not old. Shell them, throw them into boiling water, and let them bod for ten minutes, then drain well, spread them out on tins, and put them in a cool oven once or twice to harden. When done, put them into paper bags, tie up securely, and hang in a dry warm room until wanted. Before using them, soak them in water for a little while, and put an ounce of butter into the water in which they are boiled. Peas, Green, Preserved (other ways). — Fill a tin box with them, pour in a little water which has been salted, put on the cover, which must be soldered, so that the box shall be hermetically tight, and then boil the box. Or, dry the peas in a cool oven, and afterwards hang them up in paper bags. Or, gather the peas on a fine dry day, open the pods on a large clean cloth, and leave the peas for five or six hours exposed to the sun and air. Rub them gently in a rough towel till they are perfectly dry, bottle them as air-tight as possible, and store in a dry place. Peas, Green, Puree of.— Throw the peas into as much boiling water as will cover them. Season with salt and sugar, and when they are quite soft drain in a colander, and press them through a fine hair sieve. Put the pulp into a stewpan, with one-eighth of its bulk of good stock or white sauce, or, if preferred, with three or four ounces of butter, and a little pepper and salt. Stir the mixture over the fire until it is very hot, and serve immediately. This puree is used with lamb cutlets, and various other meats. Time, half an hour. Probable cost of peas, when in full season, 6d. per peck. Sufficient, a peck for four or five persons. Peas, Green, Soup.— In making green peas soup it is most important that the peas used should neither be old nor of inferior quality, or the flavour of the soup will be spoilt. They are best when they are almost fully grown. Shell a peck of green peas, divide them into two equal parts, and put aside half, or about a pint. Put the rest into a stewpan with four ounces of fresh butter, a fresh lettuce finely shred, a small sprig of mint (if the flavour be not disliked), a moderatesized onion, a tea-spoonful of salt, and a dozen leaves of spinach for colouring. Let the vegetables steam gently in the butter until they are quite soft, stirring occasionally to prevent their burning, then press them through a fine sieve, and mix -with the pulp two quarts of clear strong stock. Return the soup to the saucepan, add a small lump of sugar, half a tea-spoonful of pepper, and a little more salt if required.