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Receipts to make Pickled Herring Soup.
Take a quart of split peas; Put to them five quarts --
of cold water, a quarter of an ounce of old jamaicaPepper
two large onions, three pickled herrings washed in 2
or three waters, and the rows out skinded, and cut into
pieces. Poil all together till a quart is diminshed:
Pour in a pint of boiling water, and let the whole boil.
a quarter of an hour: Take it off, and strain it thro' a
cullender: Throw into the soup, seven or eight heads of
sallary, three heads of endive, all of them cut very
small, together with a handful of dried mint, pased
thro' a lawn siveve: Set all these on the fire, and
boil the whole near three quarters of an hour;
stirring the soup perpetually, to prevent burning to,
which it will do in a moment, and therefore the pot
should stand on a trivet. Bread, cut into diamonds,
and fried crisp in butter, must be thrown into the
soup, which then may be served up.