Green Pea Soup. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Yield
2.0 quarts
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (17)
Soup Base
Soup Additions
Pea Puree
Seasoning
Garnish
Instructions (15)
  1. Chop the knuckle of veal in pieces and set it on the fire in about six quarts of water.
  2. Add a small piece of lean ham, three or four blades of mace, the same of cloves, about two dozen peppercorns (white and black), a small bundle of sweet herbs and parsley, and a crust of French roll toasted crisp.
  3. Cover close, and let it boil very gently over a slow fire till reduced to one half.
  4. Strain it off.
  5. Add a full pint of young green peas, a fine lettuce cut small, four heads of celery washed and cut small.
  6. In a separate pan, heat about a quarter of a pound of fresh butter with a very little flour dredged into it.
  7. Add some more lettuce cut small to the butter mixture and fry it a little.
  8. Put the butter and lettuce mixture into the soup.
  9. Cover it close, and let it stew gently over a slow fire for two hours.
  10. Boil a pint of old peas in a pint of water until they are very tender.
  11. Pulp the boiled old peas through a sieve.
  12. Add the pea pulp to the soup.
  13. Let it all boil together, putting in a very little salt.
  14. The soup should yield two quarts.
  15. Toast or fry some crust of French roll in dice for garnish.
Original Text
Green Pea Soup. No. 1. Take a knuckle of veal of about four pounds, chop it in pieces, and set it on the fire in about six quarts of water, with a small piece of lean ham, three or four blades of mace, the same of cloves, about two dozen peppercorns, white and black, a small bundle of sweet herbs and parsley, and a crust of French roll toasted crisp. Cover close, and let it boil very gently over a slow fire till reduced to one half; then strain it off, and add a full pint of young green peas, a fine lettuce, cut small, four heads of celery, washed and cut small, about a quarter of a pound of fresh butter made hot, with a very little flour dredged into it, and some more lettuce cut small and thrown in. Just fry it a little; put it into the soup; cover it close, and let it stew gently over a slow fire two hours. Have a pint of old peas boiled in a pint of water till they are very tender, then pulp them through a sieve; add it to the soup, and let it all boil together, putting in a very little salt. There should be two quarts. Toast or fry some crust of French roll in dice.
Notes
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