A little before you take out the pint of Pease, when
they are all boiling together, put in almost an Ounce of Coriander-seed
beaten very small, one Onion, some Mint, Parsley, Winter-savoury,
Sweet-Marjoram, all minced very small; when you have strained the Pease,
put in the whole Pease and the strained again into the pot, and let them
boil again, and a little before you take them up, put in half a pound of
Sweet-butter. You must season them in due time, and in the ordinary
proportion with Pepper and Salt.
This is a proportion to make about a Gallon of Pease-porage. The quantities
are set down by guess. The Coriander-seeds are as much as you can
conveniently take in the hollow of your hand. You may put in a great good
Onion or two. A pretty deal of Parsley, and if you will, and the season
afford them, you may add what you like of other Porage herbs, such as they
use for their Porages in France. But if you take the savoury herbs dry, you
must crumble or beat them to small Powder (as you do the Coriander-seed)
and if any part of them be too big to pass through the strainer, after
they have given their taste to the quantity, in boiling a sufficient while
therein, you put them away with the husks of the Pease.
Pages:
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253
254
255