1175. Stewed Peas

Put a quart of young peas into a pan, with four ounces of butter and plenty of cold water; rub the peas and butter together with the fingers, until well mixed, then pour off the water, and put the peas into a stewpan, with a couple of cabbage-lettuces shred small, a faggot of green-onions and parsley, a desert-spoonful of pounded sugar, and a little salt; put the lid on, and set the peas to stew very gently over a slow fire for about half an hour; when done, if there appears to be much liquor, boil it down quickly over the fire. Next put about two ounces of fresh butter on a plate, with a dessert-spoonful of flour, and knead them together; put this into the peas, and toss the whole together over the stove-fire until well mixed; dish the peas up, garnish round with fleurons, and serve.

1176. Peas, A La Francaise

These must be prepared as above (No. 1175), omitting the lettuces; stew them in the same manner, and when done, add a little light colored glaze, and finish with four ounces of kneaded butter and flour, with a little more sugar than in the foregoing case.

1177. Turnips, Glaces With Sugar

Turn about two dozen pieces of turnips into the form of rings, about two inches in diameter, or else in the shape of small pears; put them into a deep sautapan, thickly spread with fresh butter, and strewn with about two ounces of pounded sugar ; moisten with about half a pint of good consomme, and set the turnips to simmer very gently over a moderate stove-fire for about forty minutes; when they are nearly done, remove the lid, and place them over a brisk fire to boil the moisture down to glaze, gently rolling the turnips in this, with great care, to avoid breaking them. They must then be dished up in neat order, and the glaze poured over them.

1178. Young Carrots, A L'Allemande

Turn two bunches of spring carrots, keeping their original shape, but making them equal in size; parboil them in water with a little salt for about ten minutes; then drain them into a colander, and immerse them in cold water, afterward drain them again, and lay them upon a napkin. Next place the carrots in a deep sautapan with two ounces of fresh butter, an equal proportion of loaf sugar, and about a pint of good consomme; put the lid on, and set the carrots to boil very gently over a moderate stove-fire for about half an hour; then set them to boil briskly until their liquor is reduced to glaze, when they must be gently rolled in this, and dished up in a round-bottomed quart basin, so as to form a perfect dome when turned out upon the dish ; pour round some Allemande sauce (No. 7) mixed with some chopped and parboiled parsley, also the remainder of their glaze over the carrots, and serve.

1179. Vegetable-Marrow

Cut the vegetable-marrows, according to their size, into four, six, or eight pieces, just as oranges are divided; peel, and trim them neatly, place them in a deep sautapan thickly spread with butter, and season with a very little nutmeg, mignionette-pepper, salt, and a tea-spoonful of pounded sugar; moisten with half a pint of white broth, and set them to boil gently over a stove-fire for about ten minutes; then boil them down in their glaze; toss them gently in this, and dish them up neatly in a conical form. Pour a little Espagnole sauce into the sautapan, and simmer it with the remainder of the glaze; mix in a pat of butter and the juice of half a lemon, pour this over the vegetable-marrow, and serve.