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Pea Soup.
TO MAKE TWO QUARTS.
Ingredients.
4 lb. of split Peas. 2 oz. of Dripping. 3 pints of Stock.
1 Spanish Onion. Dried Herbs.
Method.
1. Take half a pound of good split peas. 2. Wash them in several waters, and let them soak all night in a pint of water.
3. Put two ounces of good butter or sweet dripping into a saucepan; when it is melted add the peas, well drained from the water,
with a lump of sugar the size of a walnut. 4. Stir frequently. 5. As they begin to thicken add from time to time a gill of
water; when they have been on the fire about an hour (6) add a Spanish onion, or two or three common ones, shredded very finely,
half a teaspoonful of dried herbs, and half a teaspoonful of dried mint. 7. Add water as it thickens. 8. Let all boil gently for
two hours. 9. Stir frequently to prevent burning. 10. Rub the peas through a coarse sieve. 11. Return
the pulp to the saucepan with three pints of good stock, add salt and pepper to taste. 12. Boil five minutes, and the soup is ready.
This soup may be made with mutton broth, or with the liquor in which beef has been boiled, if not too salt. Then the water may be omitted
and the broth used instead. Split peas will never soften in hard or salt water. When the liquor from salt pork or beef is used for soup,
the peas should be boiled in soft water. If the soup is required to be very thick, use one pound of peas instead of half a pound.
PRECAUTI0NS.-This soup will require frequent stirring.
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