Mrs Beetons Soups Revisited
Winter Pea Soup
(Yellow)
2.25lt (4 pints) Soft Water
2.25lt (4 pints) Common Stock or Liquor in which a joint of meat has been boiled
1.1lt (2 pints) Split Peas
900g (2lb) Shin of Beef
Trimmings of Meat or Poultry
Bones Left from Roast Meat
5 Large Onions
2 Large Carrots
2 Turnips
1 Slice Bacon
1 Head Celery
Seasoning, to taste
Soak the peas in water over night, discarding any that float to the surface.
Boil them in the water until tender enough to pulp.
Add the other ingredients.
Simmer for 2 hours, stirring occasionally.
Pass through a sieve, skim well.
Season and serve with toasted bread cut in a dice.
Time: 4 hours.
Average cost, 6d. per quart.
Sufficient for 12 persons.
Seasonable all the year round, but more suitable for cold weather.
WINTER PEA SOUP (YELLOW)
143. INGREDIENTS - 1 quart of split peas, 2 lbs. of shin of beef, trimmings of meat or poultry, a slice of bacon, 2 large carrots, 2 turnips, 5 large onions, 1 head of celery, seasoning to taste, 2 quarts of soft water, any bones left from roast meat, 2 quarts of common stock, or liquor in which a joint of meat has been boiled.
Mode - Put the peas to soak over-night in soft water, and float off such as rise to the top. Boil them in the water till tender enough to pulp; then add the ingredients mentioned above, and simmer for 2 hours, stirring it occasionally. Pass the whole through a sieve, skim well, season, and serve with toasted bread cut in dice.
Time - 4 hours.
Average cost, 6d. per quart.
Seasonable all the year round, but more suitable for cold weather.
Sufficient for 12 persons.
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