Green Pea (No. 2.)
Bring the broth to a boil; put in the peas, and boil for twenty minutes. Add the sugar, and a sprig of green mint. Boil a quarter of an hour more, and stir in the butter, with pepper and salt, if the broth be not sufficiently salted already. Strain before serving, and send to table with small squares of toasted bread floating upon the top.
Split Pea (dried). ✠
- 1 gallon water.
- 1 qt. split peas, which have been soaked over night.
- 1 lb. salt pork, cut into bits an inch square.
- 1 lb. beef, cut into bits an inch square.
- Celery and sweet herbs.
- Fried bread.
Put over the fire, and boil slowly for two hours, or until the quantity of liquor does not exceed two quarts. Pour into a cullender, and press the peas through it with a wooden or silver spoon. Return the soup to the pot, adding a small head of celery, chopped up, a little parsley, or, if preferred, summer savory or sweet marjoram. Have ready three or four slices of bread (stale) which have been fried in butter until they are brown; cut into slices and scatter them upon the surface of the soup after it is poured into the tureen.