Peas Soup, with Meat

Ingredients

• a small knuckle of veal
• 4 lbs. of coarse lean beef
• x lb. of lean bacon
• mace
• cloves
• cayenne
• a little white pepper
• sweet herbs
• parsley
• a crust of bread
• a pint of green peas
• lettuce
• celery

Method

1. 1

   Chop veal and beef, put on fire in water.

2. 2

   Add bacon, spices, and herbs.

3. 3

   Cover and boil gently until half done.

4. 4

   Strain, add peas, lettuce, and celery, cover, and stew gently for two hours.

5. 5

   Boil a pint of peas in water until tender, strain, and add pulp to soup.

6. 6

   Boil together and add salt.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 374. The excerpt below is the record exactly as published.

PEAS SOUP, with Meat.— Take a small knuckle of veal, or 4 lbs. of coarse lean beef ; chop into pieces ; put on the fire in 6 quarts of water. Add x lb. of lean bacon steeped in vinegar an hour, mace, cloves, cayenne, a little white pepper, sweet herbs, and parsley, and a crust of bread, toasted crisp ; cover closely, and boil gently over a slow fire, till it is half done. Strain, and put to it a pint of green peas, lettuce, and celery

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