A White Peas Soup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Yield
3.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
Soup Base
For Garnish/Flavor
Optional Additions
Instructions (7)
  1. Take about three pounds of thick flank of beef, or any lean part of the leg chopped to pieces; set it on the fire in three gallons of water, about half a pound of bacon, a small bundle of sweet herbs, a good deal of mint, and thirty or forty corns of pepper.
  2. Take a bunch of celery, wash it very clean, put in the green tops, and a quart of split peas, cover it close and let it boil till two parts is wasted.
  3. Then strain it off, and put it into a clean sauce-pan, five or six heads of celery cut small and washed clean, cover it close and let it boil till there is about three quarts.
  4. Then cut some fat and lean bacon in dice, some bread in dice, and fry them just crisp.
  5. Throw them into your dish, season your soup with salt and pour it into your dish, rub a little dried mint over it, and send it to table.
  6. You may add some force-meat balls fried, cocks combs boiled in it, and an ox's palate stewed tender and cut small.
  7. Stewed spinach well drained, and laid round the dish is very pretty.
Original Text
A White Peas Soup. TAKE about three pounds of thick flank of beef, or any lean part of the leg chopped to pieces; set it on the fire in three gal lons of water, about half a pound of bacon, a small bundle of sweet herbs, a good deal of mint, and thirty or forty corns of pepper; take a bunch of celery, wash it very clean, put in the green tops, and a quart of split peas, cover it close and let it boil till two parts is wasted; then strain it off, and put it into a clean sauce-pan, five or six heads of celery cut small and washed clean, cover it close and let it boil till there is about three quarts; then cut some fat and lean bacon in dice, some bread in dice, and fry them just crisp; throw them into your dish, season your soup with salt and pour it into your dish, rub a little dried mint over it, and send it to table. You may add some force-meat balls fried, cocks combs boiled in it, and an ox's palate stewed tender and cut small. Stewed spinach well drained, and laid round the dish is very pretty.
Notes
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