Pea Soup For Six Persons Recipe

Cut up two and a-half pounds of pickled pork, or some pork cuttings, or

else the same quantity of scrag end of neck of mutton, or leg of beef,

and put any one of these kinds of meat into a pot with a gallon of

water, three pints of split or dried peas, previously soaked in cold

water over-night, two carrots, four onions, and a head of celery, all

chopped small; season with pepper, but no salt, as the pork, if pork

is used, will season the soup sufficiently; set the whole to boil very

gently for at least three hours, taking care to skim it occasionally,

and do not forget that the peas, etc., must be stirred from the bottom

of the pot now and then; from three to four hours' gentle boiling will

suffice to cook a good mess of this most excellent and satisfying soup.

If fresh meat is used for this purpose, salt must be added to season it.

Dried mint may be strewn over the soup when eaten.

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