Time.—Young peas, 10 to 15 minutes; the large sorts, such as marrowfats, &c., 18 to 24 minutes; old peas, 1/2 hour.
Average cost, when cheapest, 6d. per peck; when first in season, 1s. to 1s. 6d. per peck.
Sufficient.—Allow 1 peck of unshelled peas for 4 or 5 persons.
Seasonable from June to the end of August.
ORIGIN OF THE PEA.—All the varieties of garden peas which are cultivated have originated from the Pisum sativum, a native of the south of Europe; and field peas are varieties of Pisum arvense. The Everlasting Pea is Lathyrus latifolius, an old favourite in flower-gardens. It is said to yield an abundance of honey to bees, which are remarkably fond of it. In this country the pea has been grown from time immemorial; but its culture seems to have diminished since the more general introduction of herbage, plants, and roots.
GREEN PEAS A LA FRANCAISE.
1134. 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.
Mode.—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.
Time.—Altogether, 3/4 hour. Average cost, 6d. per peck.
Sufficient for 4 or 5 persons.