Split Pea Soup.
- 1 quart of split peas, soaked in soft water all night.
- 1 lb. streaked salt pork, cut into thin strips.
- 2 lbs. of beef bones, cracked well.
- 3 stalks of celery, and 1 onion, chopped.
- Salt and pepper to taste.
- 4 quarts of cold water.
- A sliced lemon.
Put soaked peas, pork, bones and vegetables over the fire, with the water, and boil slowly for three hours, until the liquid is reduced nearly one half. Strain through a colander, rubbing the peas into a tolerably thick purée into the vessel below. Season, simmer ten minutes over the fire, and pour over the lemon, sliced and pared and laid in the tureen.