Green Pea Soup with Stock

Ingredients

• the neck of lamb
• six quarts of cold water
• two tablespoonfuls of salt
• a quart of shelled peas
• a pint of small young potatoes
• butter size of an egg
• a dessert-spoonful of flour

Method

1. 1

   Wash lamb neck, boil in cold water with salt for two hours.

2. 2

   Skim, add peas and pepper, boil for half an hour.

3. 3

   Add sliced potatoes, cover, and boil for another half hour.

4. 4

   Work butter and flour together, add to soup ten minutes before serving.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 54. The excerpt below is the record exactly as published.

GREEN PEA SOUP WITH STOCK. Wash the neck of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, let boil gently for two hours, then skim; add a quart of shelled peas, a little pep- per; cover and let boil for half an hour; scrape the skins from a pint of small young potatoes; slice and add them to the soup; cover and let boil for half an hour longer; work butter size of an egg and a dessert-spoon- ful of flou

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