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Classic
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pour over the whole the crab butter. Serve as an entree.
Time of cooking is the same as given for preceding vegetables.
25. Green Peas with Codfish (a favorite dish in Saxony). Cook the peas in a meat
broth and butter until tender, then add some lightly browned flour and butter
and sufficient salt; the codfish, together with some chopped parsley is then
stirred through the broth, which must not be too plentiful, because the addition
of the codfish in itself increases the quantity of broth. The codfish should be
prepared in advance early enough as directed for cooking fish in another part of
the book, take off the skin, bone and pick into small pieces, stir in plenty of
melted butter, put on the stove, but do not allow it to stew or simmer, and then
mix it through the peas.
26. Sweet Peas. The small variety is the best, those with long pods are not so
nice. Sweet peas need not be shelled, simply string them carefully and wash
thoroughly, cook in boiling water with butter and salt and finally stir through
them some chopped parsley and some cornstarch smoothed in water. Time of
cooking, from 1 to 1 1/4 hours.
Smoked meats, fried sausages, fried liver, baked fish, etc., are served with the
peas.
27. Mixed Vegetables for a Dinner Party. Quarter pigeons or spring chickens,
boil in salt water until free from scum, then add some butter,mace and some
nicely browned flour and cook slowly. In the meantime carefully peel plenty of
asparagus and cauliflower and cut into pieces; both are then cooked in salt
water until half done. Pour the vegetables on a sieve to drain and then put in
with the pigeons and cook until completely done. Be careful to keep the pieces
whole. After this cook a lot of crabs in boiling water for 15 minutes, pick the
meat from the shells and prepare crab butter from the shells of the claws and
the tails, according to A, No 9. Lay the crab tails aside the claws is chopped
with butter a small quantity of wheat bread crumbs, 4 tablespoonfuls of cream, 1
egg, some nutmeg and salt, and made into forcemeat; stuff a few of the crab
shells with the forcemeat and cook
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