pieces, dip them in a batter made of ¼ lb. flour, the yolks of 3 eggs and a coffee-cupful of beer, pepper, and salt. Then fry the pieces in boiling lard, of a light brown, and put them on a sieve to drain and dry before the fire.—Or: dip them first in egg, then in fine crumbs of bread, and then egg again, before you fry them.—Celery and onions the same.—Serve white sauce.
They should be shelled but a short time before they are cooked. The younger, of course, the better. When the water boils, scum it, put the peas in, with a little salt, and a piece of sugar, and let them boil quickly from fifteen to twenty minutes. When done, drain, and put them in a dish with some bits of fresh butter; stir the peas with a silver spoon, and cover the dish. Some like mint boiled with peas; others boiled alone, chopped, and laid in little lumps round them.—Or: after they are partly boiled, drain and stew the peas in a little broth, with a lettuce, a little green onion, and mint, or a sliced cucumber in the place of the lettuce; stew them till nearly done before you put in the peas; add a little salt, pepper, and brown or white sugar. Essence of ham, or mushroom catsup, may be added.—Or: when the peas are partly cooked, drain, and rub in some butter kneaded in flour, then stew them in weak broth, till quite done; add salt, a bunch of parsley, and green onions. Before you serve the peas, drain them, dip a lump of sugar into boiling water, stir it amongst them, and grate parmesan over. For maigre dinners, use more butter, instead of broth. In White Sauce.—Put quite young peas into a stew-pan, with a piece of butter, a cabbage lettuce, and a little each of parsley and chives. Do not add any liquor, but stew them very gently over a slow fire. When done, stir, by degrees, ½ pint cream, and the beat yolks of 3 eggs, into the peas; let it thicken over the fire, but not boil, then serve it. The peas which are eaten in their shells may be dressed in this way.
Boil in plenty of water, with salt, and a bunch of parsley.
