Split Pea Soup with Red Herring

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Yield: 2.0 quarts
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (31)

Soup Base

a quart of split peas ↝ Soup, split pea [Soups, broth-based]
a gallon of water ↝ Water, tap [Tap water]
half a red herring, or two anchovies ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
two anchovies
a good deal of whole pepper, black and white ↝ Peppers, raw, NFS [Other vegetables and combinations]
two or three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
four or five cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bundle of sweet herbs
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
the green tops of a bunch of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a good bundle of dried mint ↝ Spearmint, dried [Spices and Herbs]

Celery and Spinach Addition

the white part of the celery washed clean, and cut small ↝ Celery, raw [Vegetables and Vegetable Products]
a quart of water ↝ Water, tap [Tap water]
some spinach picked and washed clean ↝ Spinach, raw [Vegetables and Vegetable Products]

French Roll

A french roll ↝ Rolls, french [Baked Products]
the crust ↝ Rolls, french [Baked Products]
a little fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
some spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Crumb Mixture

the crumb ↝ Rolls, french [Baked Products]
a raw egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a little sorrel ↝ Chard, raw [Other dark green vegetables]
a little beʼan spice ↝ Spices, paprika [Spices and Herbs]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
an anchovy

Garnish and Seasoning

a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
some bread ↝ Bread, vegetable [Yeast breads]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
dried mint ↝ Spearmint, dried [Spices and Herbs]

Instructions (18)

Boil a quart of split peas in a gallon of water until they are quite soft.
Add half a red herring, or two anchovies, a good deal of whole pepper (black and white), two or three blades of mace, four or five whole cloves, a bundle of sweet herbs, a large onion, the green tops of a bunch of celery, and a good bundle of dried mint.
Cover closely and let boil softly until there are about two quarts of liquid.
Strain the liquid off.
Wash clean and cut small the white part of the celery.
Stew the celery tender in a quart of water.
Pick and wash clean some spinach and add it to the celery.
Continue cooking until the water is completely wasted, then add this mixture to your soup.
Take a french roll, remove the crumb, and fry the crust brown in a little fresh butter.
Boil some spinach, then stew it in a little butter and fill the roll with it.
Take the crumb, cut it into pieces, and beat it in a mortar with a raw egg, a little spinach, a little sorrel, a little be'an spice, a little nutmeg, and an anchovy.
Mix the crumb mixture with your hand and roll it into balls, using a little flour.
Cut some bread into dice and fry them crisp.
Pour your soup into your dish.
Add the spinach-filled roll in the middle, along with the balls and fried bread dice.
Garnish your dish with spinach.
If the soup needs salt, season it to your palate.
Rub in some dried mint if desired.

Original Text

BOIL a quart of split peas in a gallon of water; when they are quite soft, put in half a red herring, or two anchovies, a good deal of whole pepper, black and white, two or three blades of mace, four or five cloves, a bundle of sweet herbs, a large onion, and the green tops of a bunch of celery, a good bundle of dried mint, cover them close, and let them boil softly till there is about two quarts; then strain it off, and have ready the white part of the celery washed clean, and cut small, and stewed tender in a quart of water; some spinach picked and washed clean, put to the celery; let them finish till the water is quite wasted, and put it to your soup.
Take a french roll, take out the crumb, fry the crust brown in a little fresh butter, take some spinach, stew it in a little butter, after it is boiled, and fill the roll; take the crumb, cut it to pieces, beat it in a mortar with a raw egg, a little spinach, and a little sorrel, a little beʼan spice, and a little nutmeg, and an anchovy; then mix it up with your hand, and roll them into balls with a little flour, and cut some bread into dice, and fry them crisp; pour your soup into your dish, put in the balls and bread, and the roll in the middle. Garnish your dish with spinach; if it wants salt, you must season it to your palate, rub in some dried mint.

Notes

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