Pea Soup Economical Recipe

Boil for four hours two quarts of green pea hulls

in four quarts of water, in which beef, mutton, or fowl has been boiled,

then add a bunch or bouquet of herbs, salt and pepper, a teaspoonful of

butter, and a quart of milk. Rub through a hair sieve, thicken with a

little flour, and serve with croutons, as in the foregoing receipt.

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