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firm butter water sugar salt pepper green peas parsley green onion salt butter white string enameled saucepan plate
Viewed: 1 - Published at: 2 years agoIngredients
- 1 1/2 firm, fresh heads of Boston lettuce 7 to 8 inches in diameter
- 6 Tb butter
- 1/2 cup water
- 1 1/2 Tb granulated sugar
- 1/2 tsp salt
- 1/8 tsp pepper
- 3 lbs, medium sized, tender, fresh green peas (3 cups, shelled)
- 8 parsley stems tied together with white string
- 12 green onion bulbs about 1 inch in diameter OR small white onions boiled for 5 minutes in salted water
- Salt and pepper
- 2 Tb softened butter
- White string
- A heavy-bottomed, 4-quart, enameled saucepan
- A domed lid or a soup plate
- A hot vegetable dish
Method
- Remove wilted leaves, trim the stems, and wash the lettuce heads carefully so they will not break apart.
- Cut into quarters.
- Wind several loops of string about each quarter to keep it in shape as much as possible during the cooking.
- Bring the butter, water, and seasonings to the boil in the saucepan.
- Then add the peas and toss to cover them with the liquid.
- Bury the parsley in their midst.
- Arrange the lettuce quarters over them and baste with the liquid.
- Pierce a cross in the root ends of the onions (for even cooking) and disperse them among the lettuce quarters.
- So that the cooking steam will condense and fall back onto the peas, invert a lid over the saucepan and fill it with cold water or ice cubes; or use a soup plate.
- Bring the peas to the boil and boil slowly for 20 to 30 minutes or until tender.
- Several times during this period, remove the cover and toss the peas and vegetables to insure even cooking.
- As the water warms up and evaporates in the cover or soup plate, refill with ice cubes or cold water.
- When the peas are tender their cooking liquid should have almost entirely evaporated.
- Correct seasoning.
- Discard the parsley and the lettuce strings.
- Just before serving, toss the peas and onions with the butter.
- Turn them into the vegetable dish, place the lettuce around the edge of the dish, and serve at once.
