Home Recipes Cook Books Food Categories Featured

Pea Soup No 1

(Soups.) - (The Lady's Own Cookery Book)

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.

Other Recipes

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.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1036 times.

Home Made Cookies.ca