Green Peas à la Française
INGREDIENTS
2 quarts of green peas
3 oz. of fresh butter
a bunch of parsley
6 green onions
flour
a small lump of sugar
1/2 teaspoonful of salt
a teaspoonful of flour
METHOD
Shell sufficient fresh-gathered peas to fill 2 quarts; put them into cold water, with the above proportion of butter, and stir them about until they are well covered with the butter.
Drain them in a colander, and put them in a stewpan, with the parsley and onions; dredge over them a little flour, stir the peas well, and moisten them with boiling water.
Boil them quickly over a large fire for 20 minutes, or until there is no liquor remaining.
Dip a small lump of sugar into some water, that it may soon melt; put it with the peas, to which add 1/2 teaspoonful of salt.
Take a piece of butter the size of a walnut, work it together with a teaspoonful of flour; and add this to the peas, which should be boiling when it is put in.
Keep shaking the stewpan, and, when the peas are nicely thickened, dress them high in the dish, and serve.
Sufficient for 4 or 5 persons.
Main Course
Bubble-and-Squeak
INGREDIENTS
A few thin slices of cold boiled beef
butter
cabbage
1 sliced onion
pepper and salt to taste
METHOD
Fry the slices of beef gently in a little butter, taking care not to dry them up.
Lay them on a flat dish, and cover with fried greens.
The greens may be prepared from cabbage sprouts or green savoys. They should be boiled till tender, well drained, minced, and placed, till quite hot, in a frying-pan, with butter, a sliced onion, and seasoning of pepper and salt. When the onion is done, it is ready to serve.
DessertAlmond Puffs
INGREDIENTS
2 tablespoonfuls of flour
2 oz. of butter
2 oz. of pounded sugar
2 oz. of sweet almonds
4 bitter almonds
METHOD
Blanch and pound the almonds in a mortar to a smooth paste
Melt the butter, dredge in the flour, and add the sugar and pounded almonds. Beat the mixture well, and put it into cups or very tiny jelly-pots, which should be well buttered
Bake in a moderate oven for about 20 minutes, or longer should the puffs be large.
Turn them out on a dish, the bottom of the puff upper-most, and serve.
Sufficient for 2 or 3 persons.
* guest post by The Book On The Hill - as in the past guest posts, please note that Lady Charlotte has selected recipes in keeping with the time period
* Recipe illustrations by Mr Illustrator
* Recipes from Mrs Beeton’s Book of Household Management
