Peas Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (14)
  1. Put the peas with the above-mentioned vegetables into a pot with some water.
  2. Stew them gently till tender.
  3. Add a little dried mint.
  4. Rub the mixture through a tamis cloth.
  5. Put the pulp to some good veal stock.
  6. Add some turnips, pared and cut into dice.
  7. Add some leeks and celery, cut small and blanched.
  8. Season to the palate with pepper and salt.
  9. Make the soup boil, skim it, and stew the herbs till tender.
  10. Serve it up with pieces of pickle pork in it.
Note on Pickle Pork
  1. Cut the pickle pork into small square pieces.
  2. Boil the pork till nearly done.
  3. Add the pork to the soup a quarter of an hour before serving.
Soup Consistency
  1. Ensure the soup is of a proper thickness.
Original Text
Peas Soup another way. Put the peas with the above-mentioned vegetables into a pot with some water; stew them gently till tender, then add a little dried mint, and rub them through[13] a tamis cloth; put the pulp to some good veal stock, likewise add some turnips pared and cut into forms like dice, some leeks and celery cut small and blanched; season to the palate with pepper and salt; then making it boil, skim it, and stew the herbs till tender. Serve it up with pieces of pickle pork in it. N. B. The pickle pork to be cut into small square pieces and boiled till nearly done, and then added to the soup a quarter of an hour before it is to be served up to table. Let the soup be of a proper thickness.
Notes
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