Pea Soup. No. 2. Of Dried and Green Peas mixed.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a breakfastcupful of them
a teacupful of green and dried peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
1 qt. of old large garden peas ↝ Cress, garden, raw [Vegetables and Vegetable Products]
4 lb. of stock ham cut up ↝ Ham [Cold cuts and cured meats]
3 pts. of stock
half of mutton broth
half of boiled-beef liquor
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
2 fresh and pre-viously well-washed lettuces cut up ↝ Lettuce, raw [Lettuce and lettuce salads]
a sprig of mint ↝ Spearmint, fresh [Spices and Herbs]
half the quantity of the young peas
the rest of the young whole peas
a teacupful of warmed cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 lb. of pickled pork ↝ Pork, pickled pork hocks [Pork Products]

Instructions (6)

When peas are young and scarce, take a breakfastcupful of them, wash them, boil, drain, and put aside.
Next put on a teacupful of green and dried peas or 1 qt. of old large garden peas, well-waſhed, and 4 lb. of stock ham cut up, in 3 pts. of stock, half of mutton broth and half of boiled-beef liquor; let it first come to the boil, then simmer for 2 hours.
1/2 hour before the end, add a little pepper and 2 fresh and pre-viously well-washed lettuces cut up, also a sprig of mint, also half the quantity of the young peas.
In 1/4 hour take out the mint; pass all the rest through a fine hair sieve; add the rest of the young whole peas, leaving them whole; give it a boil up, and skim.
Take it off the fire and add a teacupful of warmed cream to the soup, and serve in a heated tureen.
1 lb. of pickled pork improves the flavour if old peas are used.

Original Text

Pea Soup. No. 2. Of Dried and Green Peas mixed.
When peas are young and scarce, take a breakfastcupful of them, wash them, boil, drain, and put aside.
Next put on a teacupful of green and dried peas or 1 qt. of old large garden peas, well-waſhed, and 4 lb. of stock ham cut up, in 3 pts. of stock, half of mutton broth and half of boiled-beef liquor; let it first come to the boil, then simmer for 2 hours; ½ hour before the end, add a little pepper and 2 fresh and pre-viously well-washed lettuces cut up, also a sprig of mint, also half the quantity of the young peas.
In ¼ hour take out the mint; pass all the rest through a fine hair sieve; add the rest of the young whole peas, leaving them whole; give it a boil up, and skim.
Take it off the fire and add a teacupful of warmed cream to the soup, and serve in a heated tureen.
1 lb. of pickled pork improves the flavour if old peas are used.

Notes

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