Pea Soup with Salt Pork or Beef

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (15)
  1. Boil the peas in two gallons of water until tender.
  2. Prepare a piece of salt pork or beef by soaking it in water overnight.
  3. Add the prepared salt pork or beef to the pot with the peas.
  4. Add two large peeled onions, a bundle of sweet herbs, and celery (if available).
  5. Add half a quarter of an ounce of whole pepper.
  6. Boil until the meat is cooked through.
  7. Remove the meat from the pot.
  8. If the soup is not thick enough, continue boiling until it reaches the desired consistency.
  9. Strain the soup.
  10. Return the strained soup to the pot and bring it to a boil.
  11. Rub in a generous amount of dry mint.
  12. Keep the removed meat hot.
  13. When the soup is ready, return the meat to the pot for a few minutes and let it boil.
  14. Serve the soup.
  15. If using portable soup, add a piece to the soup for enhanced flavor.
Original Text
GET a quart of peas, boil them in two gallons of water till they are tender, then have ready a piece of salt pork or beef which has been laid in water the night before; put it into the pot, with two large onions peeled, a bundle of sweet herbs, celery if you have it; half a quarter of an ounce of whole pepper, let boil till the meat is enough, then take it up, and if the soup is not enough let it boil till the soup is good; then strain it, set it on again to boil, and rub in a good deal of dry mint. Keep the meat hot, when the soup is ready, put in the meat again for a few minutes, and let it boil; then serve it away. If you add a piece of the portable soup, it will be very good. The onion soup you have in the Lent chapter.
Notes
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