Peas au Gras from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take one quart of freshly shelled peas, rinse and stew their shells in a quart of water with a sprig of mint and a few fresh lettuce leaves, cooking them for about half an hour; then strain the liq...
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Colander
- Measuring cup
- Stove
Ingredients
- mint
- water
- shells
- shelled peas
- fine flour
- fresh butter
- castor sugar
- veloute sauce
- minced onion
- fresh lettuce leaves
- streaky salt pork
- green mint
- potato
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