LAY one pound of Spanish pease in water the night before you use them; then take a gallon of water, one quart of fine sweet oil, a head of garlick; cover the pot close, and let it boil till the the pease are soft; then season with pepper and salt; then beat up the yolk of an egg, and vinegar to your palate; poach some eggs; lay in the dish on sippets, and pour the soup on them. Send it to table.