Cottage Soup, Baked

Ingredients

• one pint of dried peas
• half a pound of fresh meat
• a slice of bacon
• two large onions
• two large carrots
• two or three sticks of celery
• two tablespoonfuls of salt
• one dessert-spoonful of pepper
• four quarts of cold spring water

Method

1. 1

   Soak peas overnight.

2. 2

   Layer meat, bacon, onions, carrots, celery, salt, pepper, and soaked peas in a deep stone jar.

3. 3

   Add cold water, cover, and bake in a hot oven for 4 hours.

4. 4

   Serve with toasted sippets.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 410. The excerpt below is the record exactly as published.

Cottage Soup, Baked.— Take one pint of dried pais, wash them well, and leave them all night in a quart of water. Cut half a pound of fresh meat into sHces, and lay them at the bottom of a deep stono jar. Put over them a slice of bacon, two large onions, two large carrots sliced, two or three sticks of celery, two ta'jle-spoonfuls of salt, one dessert- spoonful of pepper, the soaked peas, and last, four quarts of cold spring water

Cook this with the app: pantry check, scaling, and the assistant.