add to your stock a ham-hone. You sliould let the stock
get quite cold and perfectly clarified. Taste it, and if too
salt, add a little water. If you find it too weak, from the
savoury point of view, boil down in it any bones you may
have in the house, or a bit of neck or shin of beef. So soon
as this liquor boils, add your split peas m the proportion of
one pint of peas to one quart of stock. Then simmer, and
pulp the whole through a colander. Having done this,
simmer for a full hour with the ordinary soup vegetables.
Then strain again. Serve with dried mint finely powdered
and handed round separately. The seasoning (pepper✪ Old-Fashioned Pea Soup and
salt) should be very moderate.
The only draAvback to pea-soup is that it is said to be
slightly flatulent. In this connection I remember the case of
a negro sailor with the curious name of Napoleon Bonaparte
who was brought up at the Thames Police Court by the
captain of a merchantman lying in the London Docks, for
refusing to do his work. Asked what he had to say in answer
to the charge, the darkey pleaded that he was insufficiently
fed ; to which his skipper replied that he had a good dinner
of roast beef and potatoes every day. " Me no want rob beef,"
passionately exclaimed Napoleon Bonaparte, " me want pea-
soup to blow um belly out ! " Savages think nothing of food
that does not distend the abdomen.
19. Pease Pudding.
Pease pudding is so close an analogue to pea soup that I
have not hesitated to introduce it in this place.
MarroAvy " melters," whether Avhole or split, are far the
best peas for this good dish. Boil them tied loosely in
a cloth till they Avill j)ulp through a colander ; add salt,
pepper, two beaten yolks of eggs, a good piece of butter✪ Pease Pudding ;
tie up firml}^, and boil (with pork if boiling) for another
£8 THE THOROUGH GOOD COOK.
half-hour, or hang the cloth before the fire till the pudding
gets firm, then turn it out. If you are not too refined, and
have a stalwart stomach, use dripping instead of butter. It
will impart a marvellous zest to the pudding. And if you
wish to make it closely and pleasantly akin to the Italian
risotto, add some finely minced beef, liver, or kidney.
20. French Split Pea Soup.
Having picked three pints of green split peas, put them in
a stock-pot with a little salt, a piece of fresh butter, and the
necessary cold water. Add a little lean ham, and simmer
them for nearly two hours ; take away the ham, and pass
the soup through a tammy, adding a little broth. Mix
afterwards the rest of the broth prepared as usual, and boil
the soup for an hour only ; to clarif}^ add a little sugar and
butter when taken from the fire ; turn it afterwards by a
little at a time into the tureen, where you have put a colouring
of spinach rubbed through a tammy, to give a fine green
tint. Serve on a plate some bread cut into small dice✪ French Split Pea Soup, and
fried a light colour in butter.
As this soup of dried peas can be used in winter, if care-
fully prepared, the roots of the brunoise or julienne, sorrel, or
chervil, can be added to it, but it is not sufficiently rich
to receive the garnitures used in the soups of 3'oung peas,
although the experiment may be made. In winter there
are, for variety, cream of rice and pearl barley, and the
purees of fowl and game.
21. Green Asparagus Soup.
Page 60 · 3 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
add to your stock a ham-bone. You sliould let the stock get quite cold and perfectly clarified. Taste it, and if too salt, add a little water. If you find it too weak, from the savoury point of view, boil down in it any bones you may have in the house, or a bit of neck or shin of beef. So soon as this liquor boils, add your split peas m the proportion of one pint of peas to one quart of stock. Then simmer, and pulp the whole through a colander. Having done this, simmer for a full hour with the ordinary soup vegetables. Then strain again. Serve with dried mint finely powdered and handed round separately. The seasoning (pepper and salt) should be very moderate.
The only drawback to pea-soup is that it is said to be slightly flatulent. In this connection I remember the case of a negro sailor with the curious name of Napoleon Bonaparte who was brought up at the Thames Police Court by the captain of a merchantman lying in the London Docks, for refusing to do his work. Asked what he had to say in answer to the charge, the darkey pleaded that he was insufficiently fed ; to which his skipper replied that he had a good dinner of roast beef and potatoes every day. " Me no want rob beef," passionately exclaimed Napoleon Bonaparte, " me want peasoup to blow um belly out ! " Savages think nothing of food that does not distend the abdomen.
19. Pease Pudding.
Pease pudding is so close an analogue to pea soup that I have not hesitated to introduce it in this place.
Marrowfat " melters," whether whole or split, are far the best peas for this good dish. Boil them tied loosely in a cloth till they will pulp through a colander ; add salt, pepper, two beaten yolks of eggs, a good piece of butter ; tie up firmly, and boil (with pork if boiling) for another
half-hour, or hang the cloth before the fire till the pudding gets firm, then turn it out. If you are not too refined, and have a stalwart stomach, use dripping instead of butter. It will impart a marvellous zest to the pudding. And if you wish to make it closely and pleasantly akin to the Italian risotto, add some finely minced beef, liver, or kidney.
20. French Split Pea Soup.
Having picked three pints of green split peas, put them in a stock-pot with a little salt, a piece of fresh butter, and the necessary cold water. Add a little lean ham, and simmer them for nearly two hours ; take away the ham, and pass the soup through a tammy, adding a little broth. Mix afterwards the rest of the broth prepared as usual, and boil the soup for an hour only ; to clarify add a little sugar and butter when taken from the fire ; turn it afterwards by a little at a time into the tureen, where you have put a colouring of spinach rubbed through a tammy, to give a fine green tint. Serve on a plate some bread cut into small dice, and fried a light colour in butter.
As this soup of dried peas can be used in winter, if carefully prepared, the roots of the brunoise or julienne, sorrel, or chervil, can be added to it, but it is not sufficiently rich to receive the garnitures used in the soups of young peas, although the experiment may be made. In winter there are, for variety, cream of rice and pearl barley, and the purees of fowl and game.
21. Green Asparagus Soup.
Records on this page
Old-Fashioned Pea SoupPease PuddingFrench Split Pea Soup