Green Peas

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Ingredients 4 ingredients

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Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

The time of cooking green peas depends upon the age and the length of time they have been picked.
If they be young and freshly picked, they will cook in twenty minutes;
but it may take forty or fifty if they have matured too much, or have been picked for a day or more.
They should not be shelled many hours before they are cooked.
Wash the pea pods and drain them, then shell them.
Put them in a stewpan with just enough boiling water to cover them, and cook until tender.
They must not boil rapidly, and as soon as they begin to boil the cover of the stewpan should be drawn a little to one side.
Pour off a part of the water, and to every pint of peas add one tablespoonful of butter and half a teaspoonful of salt.