A Green Peas Soup

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 (19)
substitutions for veal
optional addition
Instructions (14)
  1. Chop the veal knuckle into pieces and set it on the fire in six quarts of water.
  2. Add the lean bacon (steeped in vinegar an hour), mace, cloves, black pepper, white pepper, sweet herbs and parsley bundle, and toasted crisp upper crust.
  3. Cover closely and let it boil softly over a slow fire until half is wasted.
  4. Strain the broth.
  5. Add the pint of green peas and the small-cut lettuce and very small-cut, washed celery to the strained broth.
  6. Cover closely and let it stew very softly over a slow fire for two hours.
  7. In the meantime, boil the pint of old peas in a pint of water until very tender.
  8. Strain the old peas well through a coarse hair-sieve, keeping the pulp.
  9. Pour the strained old peas and their pulp into the soup.
  10. Let the soup boil together.
  11. Season with salt to your palate, but not too much.
  12. Fry a French roll crisp and cut it into your dish.
  13. Pour the soup into the dish with the French roll.
  14. Ensure the final soup yields full two quarts.
Original Text
A Green Peas Soup. TAKE a small knuckle of veal, about three or four pounds, chop it all in pieces, set it on the fire in six quarts of water, a little piece of lean bacon, about half an ounce; steeped in vinegar an hour, four or five blades of mace, three or four cloves, twelve pepper-corns of black pepper, twelve of white, a little bundle of sweet herbs and parsley, a little piece of upper crust toasted crisp; cover it close, and let it boil softly over a slow fire till half is wasted; then strain it off, and put to it a pint of green peas and a lettuce cut small, four heads of celery cut very small, and washed clean: cover it close, and let it stew very softly over a slow fire two hours, in the mean time boil a pint of old peas in a pint of water very tender, and strain them well through a coarse hair- sieve and all the pulp, then pour it into the soup, and let it boil together. Season with salt to your palate, but not too much; fry a French roll crisp, and cut into your dish, and pour your soup in. Be sure there be full two quarts. Mutton gravy will do, if you have no veal; or a shin of beef chopped to pieces. A few asparagus-tops are very good in it.
Notes
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