Field Peas

Ingredients

• pepper
• salt

Directions

1. THERE are many varieties of these peas; the smaller kind are the most delicate. Have them young and newly gathered, shell and boil them tender; pour them in a colander to drain; put some lard in a frying pan; when it boils, mash the peas, and fry them in a cake of a light brown; put it in the dish with the crust uppermost — garnish with thin bits of fried bacon. They are very nice when fried whole, so that each pea is distinct from the other; but they must be boiled less, and fried with great care. Plain boiling is a very common way of dressing them.

2. CABBAGE WITH ONIONS. BOIL them separately, and mix them in the pro- portions you like; add butter, pepper, and salt, and either stew them, or fry them in a cake.

3. SCRAPE and wash the roots, put them into boiling water with salt; when done, drain them, and place them in the dish without cutting them up. They are a very excellent vegetable, but require nicety in cook- ing; exposure to the air, either in scraping, or after boiling, will make them black.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.