Pease Soup and pickled Pork.—(No. 220.)
A couple of pounds of the belly part of pickled pork will make very good broth for pease soup, if the pork be not too salt; if it has been in salt more than two days, it must be laid in water the night before it is used.
Put on the ingredients mentioned in No. 218, in three quarts of water; boil gently for two hours, then put in the pork, and boil very gently till it is done enough to eat; this will take about an hour and a half, or two hours longer, according to its thickness; when done, wash the pork clean in hot water, send it up in a dish, or cut it into mouthfuls, and put it into the soup in the tureen, with the accompaniments ordered in No. 218.
[206]Obs. The meat being boiled no longer than to be done enough to be eaten, you get excellent soup, without any expense of meat destroyed.
“In Canada, the inhabitants live three-fourths of the year on pease soup, prepared with salt pork, which is boiled till the fat is entirely dissolved among the soup, giving it a rich flavour.”—The Hon. J. Cochrane’s Seaman’s Guide, 8vo. 1797, p. 31.