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Classic
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page 170
Some think a tea-spoonful of white powdered sugar is an improvement. Gravy may
be added, but then there will be less of the flavour of the peas. Chop a bit of
mint, and stew in them.
To stew old Peas.
Steep them in water all night, if not fine boilers; otherwise only half an hour:
put them into water enough just to cover them, with a good bit of butter, or a
piece of beef or pork. Stew them very gently till the peas are soft, and the
meat is tender; if it is not salt meat, add salt and a little pepper. Serve them
round the meat.
To dress Artichokes.
Trim a few of the outside leaves off, and cut the stalk even. If young, half an
hour will boil them. They are better for being gathered two or three days first.
Serve them with melted butter in as many small cups as there are artichokes, to
help with each.
Artichoke Bottoms.
If dried, they must be soaked, then stewed in weak gravy, and served with or
without forcemeat in each. Or they may be boiled in milk, and served with
cream-saijce; or added to ragouts, French pies.
Jerusalem Artichokes
Must be taken up the moment they are done, or they will be too soft.
They may be boiled plain, or served with white fricassee-sauce.
To stew Cucumbers.
Slice them thick; or halve and divide them into two lengths; strew some salt and
pepper, and sliced onions: add a little broth, of a bit of butter. Simmer very
slowly; and before serving, if no butter was in before. put some, and a little
flour; or if there was butter in, only a little flour, unless it wants richness.
Another way.--Slice the onions, and cut the cucumbers large; flour them, and fry
them in some butter; then pour on some good broth or gravy, and stew them till
done enough. Skim off the fat.
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