Old 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 11 days ago
Not a recipe: No

Ingredients (16)

Soup Base

chuck beef cut into pieces ↝ Beef, steak, chuck [Beef, excludes ground]
knuckles of ham and veal ↝ Veal, loin, separable lean and fat, raw [Lamb, Veal, and Game Products]
pickle pork cut into square pieces of half a pound each ↝ Pork, pickled pork hocks [Pork Products]
peeled turnips, cut into slices ↝ Turnips, raw [Vegetables and Vegetable Products]
leeks, cut into slices ↝ Leeks [Onions]
onions, cut into slices ↝ Onions, raw [Vegetables and Vegetable Products]
carrots, cut into slices ↝ Carrots, raw [Vegetables and Vegetable Products]
celery, cut into slices ↝ Celery, raw [Vegetables and Vegetable Products]
some old split peas ↝ Soup, split pea [Soups, broth-based]
a very small bunch of dried mint ↝ Spearmint, dried [Spices and Herbs]

Garnish/Addition

turnips cut in form of dice ↝ Turnips, raw [Vegetables and Vegetable Products]
celery cut small and washed ↝ Celery, raw [Vegetables and Vegetable Products]
leeks cut small and washed ↝ Leeks [Onions]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
Some bread cut in form of dice, and fried ↝ Bread, vegetable [Yeast breads]

Instructions (9)

Take chuck beef cut into pieces, knuckles of ham and veal, and pickle pork cut into square pieces of half a pound each.
Put all into a pot with peeled turnips, leeks, onions, carrots, and celery, cut into slices, and some old split peas, with a sufficient quantity of water.
When it boils, skim it, and add a very small bunch of dried mint.
Let the ingredients boil till tender, then take the mint out.
Rub the soup through a tamis till of a good thickness.
When done, add to the liquor, turnips cut in form of dice, celery and leeks cut small and washed.
Make the soup boil, skim it, season with pepper and salt, and serve it up with the pork in it.
Serve up some bread cut in form of dice, and fried, on a dish.

N. B.

The pork to be taken out when nearly done, and added to the soup half an hour before it is served up.

Original Text

Old Peas Soup.

Take chuck beef cut into pieces, knuckles of ham and veal, pickle pork cut into square pieces of half a pound[12] each; put all into a pot with peeled turnips, leeks, onions, carrots, and celery, cut into slices, and some old split peas, with a sufficient quantity of water; when it boils, skim it, and add a very small bunch of dried mint. Let the ingredients boil till tender, then take the mint out, rub the soup through a tamis till of a good thickness; when done, add to the liquor, turnips cut in form of dice, celery and leeks cut small and washed. Make the soup boil, skim it, season with pepper and salt, and serve it up with the pork in it. Some bread cut in form of dice, and fried, to be served up on a dish.

N. B. The pork to be taken out when nearly done, and added to the soup half an hour before it is served up.

Notes

—