SC - A SLUGLY Gallery! You NEED to see this!

[Laura C. Minnick]

Peascods 
To boyle ... peascods. Take greene sugar Pease when the pods bee but young,
and pull out the string of the backe of the podde, and picke the huske of
the stalkes ends, and as many as you can take up in your hand at three
several times, put them into the pipkin, with halfe a pound of sweete
Butter, a quarter of a pint of faire water, a little grosse Pepper, Salt,
and Oyle of Mace, and let them stue very softly until they bee very tender,
then put in the yolkes of two or three rawe egges strained with six
spoonefuls of Sacke, and as much Vinegar, put it into your Peascods and brew
them with a ladle, then dish them up.

				John Murrell 
				A Booke of cookerie, 1621

1 1/2 pounds sugar peas in pod, fresh or frozen
1/4 cup water
1/4 cup butter or margarine
1/4 teaspoon peppercorns
1/2 teaspoon salt
2 or 3 drops of mace oil or 1/8 teaspoon ground mace
1 egg yolk
3 teaspoon dry white wine
3 teaspoons white wine vinegar

Pull the strings from the peapods, if fresh.
Put water, butter, peppercorns, salt and mace in a large sauce pan.  Bring
to a boil.
Add the peas to the sauce pan.  Cook until tender.  Add water if necessary.
Whisk egg yolk, wine and vinegar together in a bowl.  Add to the sauce pan,
stirring continuously.
Remove peas to a bowl and serve.