p. 48

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Pea Soup
Make a strong broth of beef, the day before you want your
soup, season it with pepper, salt, and a bunch of sweet
marjoram, an onion, and a slice of toasted bread Let
it boil slowly several hours; a half an hour before you
strain it, cut a turnip, one root of celery & some cabbage
very fine, and add to it; and strain all through a seive.
When cold take off all the fat. Soak a pint of split
peas the night before you wish to use them; boil them ^_{the next m'og} &
then strain them into the broth, and boil that again very
thoroughly; toast some thin slices of bread, butter them, then
cut them in small square pieces, put them into the bottom of your tureen, and pour your soup over them_
Pea Soup (English receipt)
The liquor in which a leg of mutton, or a calf's head
has been boiled makes good stock; put this on to boil,
slice into it, a head of celery, a carrot, a turnip with two
onions; boil the peas in fresh water, putting them in, when
it boils fast; and when they will mash, add them to the
broth with a crust of bread, the size of a roll; boil
for a half an hour, then run thro' a seive, and
season to taste_

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