| Peascods |
| Pleyn Delit. Original translation from: Hieatt, Constance B. and Sharon Butler. Pleyn Delit. University of Toronto Press, Toronto.1979. |
| Take young green peas and seeth with good broth of beef and take persell, sage, savory, and ysope and a lytel bred and bray all this in a morter and somme of the pesen therwyth and tempur hit with the broth and do hit in a pot this other pesen and let it boyle together and serve it forth. |
|
10 oz
|
Peas |
|
1 C
|
Beef Broth |
|
1 piece
|
Bread (no crust) |
|
1/4 tsp each
|
Ground Sage, Ground Savory |
| Bring peas and beef broth to a boil, cook until almost done. Put bread and spices into a blender; add ½ c cooked peas to blender & blend. Add more broth until you achieve a smooth paste. Drain the rest of the peas and then add the spice paste mixture, reheat gently. . |
