Old Peas Soup (1)

Put a pound and a half of split peas on in four quarts of water, with roast beef or mutton bones, and a ham bone, two heads of celery, and four onions, let them boil till the peas be sufficiently soft to pulp through a sieve, strain it, put it into the pot with pepper and salt, and boil it nearly an hour. Two or three hatid-fuls of spinach, well washed and cut a little, added when the soup is strained, is a great improvement; and in the summer young green peas in place of the spinach. A tea-spoonful of celery seed, or essence of celery, if celery is not to be had.

Old Peas Soup (2)

Boil in five quarts of water one' quart of split peas, an ounce of butter, four pounds of beef, two carrots, three turnips, four heads of celery, three onions, some salt and black pepper; boil them till the peas are dissolved and will easily pulp, put it all through a sieve, then put the soup over the fire with three ounces of butter and a table-spoonful of flour, and boil a small bit of lean ham in it, till it is time to serve; take it out before dishing, and have ready some celery stewed in butter, and fried bread cut in dice, and dried mint rubbed very fine, to send to table with it.

Old Peas Soup (3)

Boil in four quarts of water a shank of ham, or a piece of bacon, and about half a pound of mutton, or salt beef, and a pint of split peas; boil all together very gently till the peas are quite soft, strain them through a hair sieve, and bruise them with the back of a spoon till all is pulped through, then boil the soup gently for one hour before serving. Thin slices of bread toasted and cut in dice to be served with it, either upon a dish or in the soup; if in the soup, it should be fried in butter, and dried mint rubbed fine and sent to table in a small dish. It may be also made with fourpence worth of bones, boiled for some hours in four quarts of water, with a carrot, a head of celery, three onions, some pepper and salt, strained, and the next day the fat taken off, and the peas boiled in the liquor with a little bit of butter, till sufficiently tender to pulp through a sieve.