A White Peas Soop

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take about three Pounds of thick Flank of Beef, or any lean Part of the Leg chopped to Pieces; set it on the Fire in three Gallons of Water, about half a Pound of Bacon, a small Bundle of Sweet Herbs, a good deal of dried Mint; take a Bunch of Salary, wash it very clean, put in the green Tops, and a Quart of Split-peas, cover it close, and let it boil till two Parts is wasted; then strain it off, and put it into a clean Sauce-pan, five or six Heads of Salary cut small, and washed clean, cover it close, and let it boil till there is about three Quarts; then cut some fat and lean Bacon in Dice, some Bread in Dice, and fry them just crisp; throw them into your Dish, season your Soop with Salt, and pour it into your Dish, rub a little dried Mint over it, and send it to Table. You may add Force-meat Balls fry’d, Cock’s Combs boiled in it, and an Ox’s Palate stewed tender and cut small. Stewed Spinage well drained, and laid round the Dish is very pretty.

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