Soak beans over night, drain, add water and cook until tender—four or five hours. Press through a sieve; cook pork in a frying pan, add onion, cook five minutes; add bean mixture, melt butter, add flour and seasonings; combine mixtures, strain. Garnish with egg cut in slices and lemon.
A ham bone cooked with the beans is considered by many to be an improvement.
Split Pea Purée
- 2 cups split peas
8 cups water
3 tablespoons chopped onion
1 teaspoon salt
2 drops Tabasco Sauce
4 tablespoons chopped pork
2 tablespoons butter
2 tablespoons flour
2 cups milk
Soak peas over night, drain, cook until tender. Cook onion and salt pork together ten minutes; add to pea mixture. Press through a sieve, melt butter, add flour, milk, seasonings, and cook five minutes. Combine mixtures, and serve.
Lentil Purée
Prepare the same as [Split Pea Purée], substituting one and one half cups lentils for split peas.
Potato Chowder
- 3 cups potatoes cut into dice
½ cup salt pork cut into dice
¼ cup onion
2 tablespoons butter
2 tablespoons flour
3 cups milk
1 cup water
1 tablespoon parsley
1 teaspoon salt
cayenne and celery salt