Fried Pea-meal Mush
Ingredients
Directions
Make the mush
Bring the water to a boil and add the salt.
Stir in the pea meal and cook for 20 minutes.
Pour the mixture into a plate or mess tin to cool.
Fry and serve
Once cooled, slice the mush and fry quickly in hot bacon fat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pea meal
- Forms the thick body of the mush as its starch thickens when cooked in water.
- Bacon fat
- Frying in hot fat browns the cooled slices and adds savory flavor.
The step that matters
Cooling the mush before frying. The mush must set firm as it cools so the slices hold their shape. Frying it while still soft would cause it to break apart and stick.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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