Make a cross cut in an onion and put it into a sauce-pan with one ounce of butter; when browned, take it out and add a little flour to the butter. Mix and put in one quart of boiled peas, sprinkling them with salt and allspice. As soon as they have taken up the butter pour in a cupful of stock to finish the cooking, and serve.
Peas ‘all’ Inglese.’
Boil the peas in salted water with a bunch of parsley, drain when done. Just before serving turn them into the dish adding a few slices of fresh butter.
Pea Omelette.
Boil one quart of shelled peas in salted water for fifteen minutes, then strain and keep them hot while preparing the omelette. Beat up four eggs, and add four tablespoonfuls of hot water, three-quarters of an ounce of fresh butter, and three or four drops of onion juice. Then put four ounces of butter into a frying-pan, brown it well and put in the eggs. Stir over a brisk fire till the eggs have set, then tilt the pan so that the butter passes under the omelette, and sprinkle with salt and pepper. Put two spoonfuls of the boiled peas into the middle of the omelette, turn one half of it over the peas, and put it on a very hot dish. Add a spoonful of Butter sauce to the rest of the peas and put them round the omelette. Serve up very hot.
Pease-pudding.
Melt two ounces of fresh butter in a sauce-pan, when browned put in one quart of shelled peas, add salt to taste, and mix for three minutes. Then moisten with strong stock (for maigre use fish soup) and add a little cinnamon and allspice. When the peas are soft to the touch rub them through a sieve. Meanwhile cook two ounces of butter in a sauce-pan, put in the purée of peas, stir, and add a tablespoonful of flour, and then (stirring all the time) two pounded maccaroons, and three yolks of eggs. Take the peas off the fire and let them cool before mixing lightly with them three whites of eggs well beaten up. Butter a shape, put in the peas, and cook in a Bain-marie with fire above and below.
Peas in their Pods.
Take two pounds of very young peas in their pods and boil them in an earthen pot in salted boiling water for about half an hour. When cooked put them into a hot dish and pour sauce ‘Alla Panna’ over them (see Sauces, p. [125]), or melted butter, salt, and pepper. Serve hot.