Take halfe a peck of greene Pease, sheale them and seeth them, and cast them into a cullender, and let the water go from them then put them into the Tart whole, & season them with Pepper, saffron and salte, and a dishe of sweet butter, close and bake him almost one houre, then drawe him, and put to him a little Vergice, and shake them and set them into the Ouen againe, and so serue it.
Take half a peck of green peas, shell them, and boil them, and put them into a colander, and drain, then put them into the Tart whole and season them with pepper, saffron, and salt and a dish of sweet butter, close and bake him almost one hour, then pull it out, and put in a little verjuice, and shake them, and set them into the oven again, then serve it
4lbs Marrowfat peas
15 qt water
1/4 salt
3Tbs black pepper
1lb butter
1 dozen saffron threads
1 c verjuice
top and bottom pie crust
Put the peas and water into a very large pot. Boil for at least 2.5 hour, stirring frequently. Once the peas start to break down, stir constantly. When you are left with pea mush, add salt & pepper, adjusting for taste. Preheat oven to 400. Melt 1lb butter, then drop the saffron into the butter and let stand for at least 5 min. Add butter and verjuice to the filling. Fill pie crust and then cover it over with the top crust, bake for 30-40 min, or until the crust is golden.