How to Sauté Fresh Peas

From Bartolomeo Scappi's Opera, 1570, translated by Terence Scully:

To sauté fresh peas, with or without their pod.

If you want to sauté peas in their pod, take the tenderest ones and cut off their flower end and their stem end, and parboil them in a good meat broth. Take them out, drain them and sauté them in rendered fat or melted pork fat. Serve them dressed with orange juice and pepper. Hong with those peas you can sauté a clove of garlic and parsley, both beaten.
[...] If you do not want them with their pod, shell them, parboil them and sauté them as above.

My Redaction:

2 14-oz cans of peas

1 T lard

3 large garlic cloves, chopped

4 T parsley, chopped

2 C beef broth

Juice of one medium orange

1/2 tsp fresh ground black pepper

1/4 tsp salt

Bring beef broth and an equal quantity of water to a boil in a pot. Drain the peas, cook them in the boiling stock for 2 minutes, then remove and drain again. Fry peas in the lard with garlic and parsley, stirring frequently, until they reach a somewhat drier texture and slightly darker color (or until they seem "done"). Salt to taste. Mix in pepper and juice immediately before serving.