Pea Soup No 1 Recipe

Take two pints of peas, one pound of bacon, two bunches of carrots and

onions, two bunches of parsley and thyme; moisten the whole with cold

water, and let them boil for four hours, adding more water to them if

necessary. When quite done, pound them in a mortar, and then rub them

through a sieve with the liquor in which they have been boiling. Add a

quart of the mixed jelly soup, boil it all together, and leave it on a

corner of the fire till served. It must be thick and smooth as melted

butter, and care taken throughout that it does not burn.

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