Pea Soup. No. 1.
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.
Pea Soup. No. 2.
Take about three or four pounds of lean beef; cut it in pieces and set it on the fire in three gallons of water, with nearly one pound of ham, a small bundle of sweet herbs, another of mint, and forty peppercorns. Wash a bunch of celery clean, put in the green tops; then add a quart of split peas. Cover it close, and let the whole boil gently till two parts out of three are wasted. Strain it off, and work it through a colander; put it into a clean saucepan with five or six heads of celery, washed and cut very small; cover it close, and let it stew till reduced to about three quarts: then cut some fat and lean bacon in dice, fry them just crisp; do the same by some bread, and put both into the soup. Season it with salt to your taste. When it is in the terrine, rub a little dried mint over it. If you chuse it, boil an ox’s palate tender, cut it in dice, and put in, also forcemeat balls.
Pea Soup. No. 3.
To a quart of split peas put three quarts of water, two good turnips, one large head of celery, four onions, one blade of ginger, one spoonful of flour of mustard, and a small quantity of cayenne, black pepper, and salt. Let it boil over a slow fire till it is reduced to two quarts; then work it through a colander with a wooden spoon. Set it on the fire, and let it boil up; add a quarter of a pound of butter mixed with flour; beat up the yolks of three eggs, and stir it well in the soup. Gut a slice of bread into small dice; fry them of a light brown; put them into your soup-dish, and pour the soup over them.
Pea Soup. No. 4.
Boil one onion and one quart of peas in three quarts of water till they are soft; then work them through a hair sieve. Mix the pulp with the water in which the peas were boiled; set it over the fire and let it boil; add two cabbage lettuces, cut in slices, half a pint of young peas, and a little salt. Let it boil quickly half an hour; mix a little butter and flour, and boil in the soup.
Portable Soup.
Strip all the skin and fat off a leg of veal; then cut all the fleshy parts from the bone, and add a shin of beef, which treat in the same way; boil it slowly in three gallons of water or more according to the quantity of the meat; let the pot be closely covered: when you find it, in a spoon, very strong and clammy, like a rich jelly, take it off and strain it through a hair sieve into an earthen pan. After it is thoroughly cold, take off any fat that may remain, and divide your jelly clear of the bottom into small flatfish cakes in chinaware cups covered. Then place these cups in a large deep stewpan of boiling water over a stove fire, where let it boil gently till the jelly becomes a perfect glue; but take care the water does not get into the cups, for that will spoil it all. These cups of glue must be taken out, and, when cold, turn out the glue into a piece of new coarse flannel, and in about six hours turn it upon more fresh flannel, and keep doing this till it is perfectly dry—if you then lay it by in a dry warm place, it will presently become like a dry piece of glue. When you use it in travelling, take a piece the size of a large walnut, seasoning it with fresh herbs, and if you can have an old fowl, or a very little bit of fresh meat, it will be excellent.