NAHIT (RUSSIAN PEAS)

Ingredients

• 1 pound Russian peas
• 1 tablespoon Salt
• 1/4 teaspoon Baking soda (Originally saleratus (historical name for baking soda).)
• 1 pound Beef brisket (or back or neck of chicken)
• 2 tablespoons Butter (or vegetable shortening) (Originally fat. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
• 2 tablespoons All-purpose flour
• 2 tablespoons Brown sugar
• 1 cup Water (Quantity estimated (not specified in original recipe))

Instructions

1. 1Place the Russian peas in a large pot or bowl. Add the salt and enough hot water to cover the peas generously. Let the peas soak for at least twelve hours, or preferably longer.
2. 2Drain the soaked peas. Return them to the pot. Cover with boiling water. Cook for 15 minutes. Add the baking soda and the beef brisket (or chicken). Cook slowly until the peas are tender, about 30 minutes.
3. 3In a separate pan, melt the butter. Add the flour and brown sugar. Let it brown, stirring constantly. Add 1 cup of the liquid from the cooked peas. Cook until the sauce thickens and becomes smooth.
4. 4Pour the sauce over the peas and meat. Cook thoroughly. Transfer the mixture to a casserole dish. Bake in a moderate oven at 350°F (175°C) for 30 minutes.