This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
They ought to be used as soon as shelled, as they are very apt to decay, both in colour and mois-ture, by being exposed to the air; put them into a Stew-pan, with a few Hearts of Cabbage-lettuces, a a faggot of Parsley and Chibol, a sprig of Winter-savory, one Clove, a little Salt, and a good bit of Butter; cover them, and stew on a slow Fire, stirring now and then for fear of burning at the bottom: When done, add a bit of Butter rolled in Flour, and make a Liaison short Sauce; take out the Faggot, but serve the Lettuces with the Pease.
Cut about a quarter of a pound of fresh Bacon, or Pickled Pork into thin slices; soak it on the Fire in a Stew-pan until it is almost done, then put about a quart of Pease to it, a good bit of Butter, a faggot of Parsley, as in the first, and a spoonful or two of hot Water; simmer on a slow Fire, and reduce the Sauce; take out the Faggot, and serve the rest together.
Put the Pease into a Stew-pan, well flopped, on a slow Fire, without any Liquid or Seasoning; simmer them in this manner until they are quite done; then add a good bit of Butter rolled in Flour, a little Salt and Sugar; stir them-about to make the Liaison.
Put the Pease into a Stew-pan, with a bit of Butter, a faggot of Parsley, a little Winter-savory, and One or two spoonfuls of warm Water; simmer them on a slow Fire a long while: When they are almost done, add a few spoonfuls of good Cream; take out the Faggot, and finish them very tender; add a little Salt, and a bit of Butter rolled in Flour, sufficient to make the Sauce thick: Serve quite hot.
These are a kind of Pease which are eaten in the Shells, or Kids, as they have not that kind of tough Skin common to other Pease: Boil them in Water, about a quarter of an hour; then drain them upon a Sieve, and toss them up about as long in a Stew-pan, with Butter, a faggot of Parsley, a little Salt and Water; take out the Faggot, add a Liaison of Yolks of Eggs and Cream, and a little Sugar: Serve in the Shells.
Scald the large ones to peel the Hulks; (the young ones are dressed without peeling) boil them in Water about a quarter of an hour; then drain, and put them into a Stew-pan, with a faggot of Parsley, Chi-bol, a little Savory, a good bit of Butter, Salt, chopped Parsley, a good pinch of Flour, and a little Broth, either Gras or Meagre; take out the Faggot, and add a Liaison of Yolks of Eggs and Cream, when just ready to serve.