ter, a little sugar and salt, and two button onions, with pars-
ley, tied together; boil ten minutes; add two tablespoonfuls
of liaison, stir in quickly, and serve.
Green Peas with Bacon.
Put a pint of well-boiled peas into a stewpan, with five
spoonfuls of brown sauce, two of brown gravy, a teaspoonful
of sugar, two button onions, and a bunch of parsley; let it
boil about ten minutes; have ready braised about a quarter
of a pound of lean bacon, cut it in dice about a quarter of an
inch square, add it to the peas, take out the onions and pars-
ley, season with an ounce of butter, and half a teaspoonful of
sugar; mix well together, stew twenty minutes, and serve.
Puree of Green Peas.
A good way to use rather hard peas. Boil the peas with
mint, salt, and sugar, and when quite done, rub through a
sieve, or, if too hard, pound in a mortar, mix with three ounces
of butter (to one pint of peas), add white pepper, and add a
little sap green if a bad color. Stir in a stewpan over a clear
hot fire and serve in the center of a dish of nut cutlets,
semolina cakes, etc.
Peas a la Franchise (Hot).
Put two ounces of butter✪ Green Peas Stewed into a saucepan with a few sprigs
of mint, half a peeled onion, and a couple of tablespoonfuls
of milk or cream. Add the peas, cover the saucepan, and
cook gently for half an hour or rather longer. When the
peas are cooked, remove the onion and mint, and season with
salt and pepper, and a dust of white sugar, and serve.
Peas and Lettuce.
Take four heads of lettuce which have previously been par-
boiled in a quart of any kind of broth, and after removing
the centers fill with a mixture of green peas and a little flour
and minced onion. Tie each lettuce carefully and simmer for
one hour in half a pint of white stock✪ Peas and Lettuce. Remove the strings,
arrange the lettuces carefully on toast, and pour the sauce
over all.
Seakale with White Sauce.
Tie it in bundles, and put into boiling salted water with
a little butter✪ Seakale with White Sauce. Boil, with the lid off the saucepan, until the
seakale is tender. Drain and serve on toast. White sauce
should be poured over it. Seakale is sometimes boiled in milk,
which should afterwards be used for the sauce.
STANDARD COOKERY. 147
Fried Seakale.
Boil the seakale, cut it into pieces of a convenient size, dip
into flour, then pass it through egg and breadcrumbs✪ Fried Seakale, and fry
until of a golden brown.
Sorrel Sauce or Puree.
Wash well four handfuls of sorrel, put it nearly dry into
a middle-sized stewpan, with a little butter; let it melt, add
a tablespoonful of flour, a teaspoonful of salt, half one of
pepper, moisten to a thick puree, with milk, or broth, or cream ;
pass it through a sieve, put it back in a stewpan, warm again,
add two whole eggs, two ounces of butter✪ Sorrel Sauce or Puree, and stir well, and
serve where directed.
Spinach Patties (Hot). ✪ Spinach Patties (Hot)
Page 102 · 9 recipe records on this page
Presented as published in 1912. 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
ter, a little sugar and salt, and two button onions, with parsley, tied together; boil ten minutes; add two tablespoonfuls of liaison, stir in quickly, and serve.
Green Peas with Bacon.
Put a pint of well-boiled peas into a stewpan, with five spoonfuls of brown sauce, two of brown gravy, a teaspoonful of sugar, two button onions, and a bunch of parsley; let it boil about ten minutes; have ready braised about a quarter of a pound of lean bacon, cut it in dice about a quarter of an inch square, add it to the peas, take out the onions and parsley, season with an ounce of butter, and half a teaspoonful of sugar; mix well together, stew twenty minutes, and serve.
Puree of Green Peas.
A good way to use rather hard peas. Boil the peas with mint, salt, and sugar, and when quite done, rub through a sieve, or, if too hard, pound in a mortar, mix with three ounces of butter (to one pint of peas), add white pepper, and add a little sap green if a bad color. Stir in a stewpan over a clear hot fire and serve in the center of a dish of nut cutlets, semolina cakes, etc.
Peas a la Franchise (Hot).
Put two ounces of butter into a saucepan with a few sprigs of mint, half a peeled onion, and a couple of tablespoonfuls of milk or cream. Add the peas, cover the saucepan, and cook gently for half an hour or rather longer. When the peas are cooked, remove the onion and mint, and season with salt and pepper, and a dust of white sugar, and serve. Peas and Lettuce.
Take four heads of lettuce which have previously been parboiled in a quart of any kind of broth, and after removing the centers fill with a mixture of green peas and a little flour and minced onion. Tie each lettuce carefully and simmer for one hour in half a pint of white stock. Remove the strings, arrange the lettuces carefully on toast, and pour the sauce over all.
Seakale with White Sauce.
Tie it in bundles, and put into boiling salted water with a little butter. Boil, with the lid off the saucepan, until the seakale is tender. Drain and serve on toast. White sauce should be poured over it. Seakale is sometimes boiled in milk, which should afterwards be used for the sauce.
Fried Seakale.
Boil the seakale, cut it into pieces of a convenient size, dip into flour, then pass it through egg and breadcrumbs, and fry until of a golden brown.
Sorrel Sauce or Puree.
Wash well four handfuls of sorrel, put it nearly dry into a middle-sized stewpan, with a little butter; let it melt, add a tablespoonful of flour, a teaspoonful of salt, half one of pepper, moisten to a thick puree, with milk, or broth, or cream ; pass it through a sieve, put it back in a stewpan, warm again, add two whole eggs, two ounces of butter, and stir well, and serve where directed.
Spinach Patties (Hot).
Records on this page
Green Peas StewedGreen Peas with BaconPuree of Green PeasPeas a la Franchise (Hot)Peas and LettuceSeakale with White SauceFried SeakaleSorrel Sauce or PureeSpinach Patties (Hot)