Purée of Peas.
- 1 pint of split peas, soaked overnight in soft water.
- 3 onions—small.
- 3 stalks of celery.
- 2 carrots—small.
- 1 bunch of sweet herbs.
- 1 pint of tomatoes.
- Season to taste.
- 3 tablespoonfuls of butter rolled in flour.
- 3 quarts of water.
Put all on to cook together, except the tomatoes and butter. The vegetables must be chopped fine. Stew steadily and gently three hours. Rub to a purée through a sieve, and put in the tomatoes, freed of bits of skin and cores, and cut into bits. Season, and return to the fire to stew for twenty minutes longer, closely covered. Stir in the butter—divided into teaspoonfuls, each rolled in flour. Boil up and serve. Dice of fried bread should be put into the tureen.