A White Peas Soop: Another Way to make it

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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When you boil a Leg of Pork, or a good Piece of Beef, save the Liquor. When it is cold, take off the Fat, the next Day boil a Leg of Mutton, save the Liquor, and when it is cold, take off the Fat, set it on the Fire, with two Quarts of Peas; let them boil till they are tender, then put in the Pork or Beef Liquor, with the Ingredients as above, and let it boil till it is as thick as you would have it, allowing for the boiling again; then strain it off, and add the Ingredients as above. You may make your Soop of Veal or Mutton-Gravy if you please, that is according to your Fancy.