Pease Soup.—(No. 218.)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (39)
for frying bread
for garnish
optional additions
economical method additions
extempore soup
non-meat version
for toasted bread
Instructions (16)
  1. To a quart of split pease put three quarts of cold soft water, not more, (or it will be what “Jack Ros-bif” calls “soup maigre,”) notwithstanding Mother Glasse orders a gallon (and her ladyship’s directions have been copied by almost every cookery-book maker who has strung receipts together since), with half a pound of bacon (not very fat), or roast-beef bones, or four anchovies: or, instead of the water, three quarts of the liquor in which beef, mutton, pork, or poultry has been boiled, tasting it first, to make sure it is not too salt.
  2. Wash two heads of celery; cut it, and put it in, with two onions peeled, and a sprig of savoury, or sweet marjoram, or lemon-thyme.
  3. Set it on the trivet, and let it simmer very gently over a slow fire, stirring it every quarter of an hour (to keep the pease from sticking to, and burning at, the bottom of the soup-pot) till the pease are tender, which will be in about three hours.
  4. Some cooks now slice a head of celery, and half an ounce of onions, and fry them in a little butter, and put them into the soup till they are lightly browned.
  5. Then work the whole through a coarse hair-sieve, and then through a fine sieve, or (what is better) through a tamis, with the back of a wooden spoon.
  6. Put it into a clean stew-pan, with half a tea-spoonful of ground black pepper; let it boil again for ten minutes, and if any fat arises, skim it off.
Toasted Bread
  1. Send up on a plate, toasted bread cut into little pieces a quarter of an inch square, or cut a slice of bread (that has been baked two days) into dice, not more than half an inch square.
  2. Put half a pound of perfectly clean drippings or lard into an iron frying-pan; when it is hot, fry the bread.
  3. Take care and turn it about with a slice, or by shaking of the pan as it is frying, that it may be on each side of a delicate light brown, (No. 319;)
  4. Take it up with a fish-slice, and lay it on a sheet of paper to drain the fat: be careful that this is done nicely: send these up in one side-dish, and dried and powdered mint or savoury, or sweet marjoram, &c. in another.
Optional Additions
  1. Those who are for a double relish, and are true lovers of “haut goût,” may have some bacon cut into small squares like the bread, and fried till it is crisp, or some little lumps of boiled pickled pork; or put cucumber fried into this soup, as you have directions in No. 216.
Economical Method
  1. The most economical method of making pease soup, is to save the bones of a joint of roast beef, and put them into the liquor in which mutton, or beef, or pork, or poultry, has been boiled, and proceed as in the above receipt.
  2. A hock, or shank-bone of ham, a ham-bone, the root of a tongue, or a red or pickled herring, are favourite additions with some cooks; others send up rice or vermicelli with pease soup.
Extempore Soup
  1. To make pease soup extempore, see No. 555.
  2. If you wish to make soup the same day you boil meat or poultry, prepare the pease the same as for pease pudding (No. 555), to which you may add an onion and a head of celery, when you rub the pease through the sieve; instead of putting eggs and butter, add some of the liquor from the pot to make it a proper thickness; put it on to boil for five minutes, and it is ready.
Non-Meat Version
  1. Pease soup may be made savoury and agreeable to the palate, without any meat, by incorporating two ounces of fresh and nicely-clarified beef, mutton, or pork drippings (see No. 83), with two ounces of oatmeal, and mixing this well into the gallon of soup, made as above directed: see also No. 229.
Original Text
Pease Soup.—(No. 218.) The common way of making pease soup203-* is—to a quart[204] of split pease put three quarts of cold soft water, not more, (or it will be what “Jack Ros-bif” calls “soup maigre,”) notwithstanding Mother Glasse orders a gallon (and her ladyship’s directions have been copied by almost every cookery-book maker who has strung receipts together since), with half a pound of bacon (not very fat), or roast-beef bones, or four anchovies: or, instead of the water, three quarts of the liquor in which beef, mutton, pork, or poultry has been boiled, tasting it first, to make sure it is not too salt.204-* Wash two heads of celery;204-† cut it, and put it in, with two onions peeled, and a sprig of savoury, or sweet marjoram, or lemon-thyme; set it on the trivet, and let it simmer very gently over a slow fire, stirring it every quarter of an hour (to keep the pease from sticking to, and burning at, the bottom of the soup-pot) till the pease are tender, which will be in about three hours. Some cooks now slice a head of celery, and half an ounce of onions, and fry them in a little butter, and put them into the soup till they are lightly browned; then work the whole through a coarse hair-sieve, and then through a fine sieve, or (what is better) through a tamis, with the back of a wooden spoon: put it into a clean stew-pan, with half a tea-spoonful of ground black pepper;204-‡ let it boil again for ten minutes, and if any fat arises, skim it off. Send up on a plate, toasted bread cut into little pieces a quarter of an inch square, or cut a slice of bread (that has been baked two days) into dice, not more than half an inch square; put half a pound of perfectly clean drippings or lard into an iron frying-pan; when it is hot, fry the bread; take care and turn it about with a slice, or by shaking of the pan as it is frying, that it may be on each side of a delicate light brown, (No. 319;) take it up with a fish-slice, and lay it on a sheet of paper to drain the fat: be careful that this is done nicely: send these up in one side-dish, and dried and powdered mint or savoury, or sweet marjoram, &c. in another. Those who are for a double relish, and are true lovers of “haut goût,” may have some bacon cut into small squares like the bread, and fried till it is crisp, or some little lumps of boiled pickled pork; or put cucumber fried into this soup, as you have directions in No. 216. [205]Obs. The most economical method of making pease soup, is to save the bones of a joint of roast beef, and put them into the liquor in which mutton, or beef, or pork, or poultry, has been boiled, and proceed as in the above receipt. A hock, or shank-bone of ham, a ham-bone, the root of a tongue, or a red or pickled herring, are favourite additions with some cooks; others send up rice or vermicelli with pease soup.205-* N.B. To make pease soup extempore, see No. 555. If you wish to make soup the same day you boil meat or poultry, prepare the pease the same as for pease pudding (No. 555), to which you may add an onion and a head of celery, when you rub the pease through the sieve; instead of putting eggs and butter, add some of the liquor from the pot to make it a proper thickness; put it on to boil for five minutes, and it is ready. Obs. This latter is by far the easiest and the best way of making pease soup. Pease soup may be made savoury and agreeable to the palate, without any meat, by incorporating two ounces of fresh and nicely-clarified beef, mutton, or pork drippings (see No. 83), with two ounces of oatmeal, and mixing this well into the gallon of soup, made as above directed: see also No. 229.
Notes
long.