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Simple Peas Cooking Recipe

Below is the quick and easy cooking recipe for Peas.

Young green peas, well dressed, are one of the greatest delicacies of the vegetable kingdom. They must be quite young; it is equally indispensable that they be fresh gathered, and cooked as soon as they are shelled, for they soon lose both their colour and sweetness. Of course they should never be purchased ready shelled. To3 have them in perfection, they must be gathered the same day that they are dressed, and be put on to boil within half an hour after they are shelled. As large and small peas cannot be boiled together, the small ones should be separated from the rest, by being passed through a riddle or coarse sieve. For a peck of young peas, which will not be more than sufficient for two or three persons, after they are shelled, set on a saucepan with a gallon of water. When it boils, put in the peas with a table-spoonful of salt. Skim it well, keep them quickly boiling from twenty to thirty minutes, according to their age and size. To judge whether they are done enough, take some out with a spoon and taste them, but be careful not to boil them beyond the point of perfection. When slightly indented, and done enough, drain them on a hair sieve. Put them into a pie dish, and lay some small bits of butter on the peas. Put another dish over them, and turn them over and over, in order to diffuse the butter equally among them. Or send them to table plain from the saucepan, with melted butter in a sauce tureen. Garnish the dish with a few sprigs of mint, boiled by themselves.


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