1 quart of split peas 2 lbs. of shin of beef
trimmings of meat or poultry a slice of bacon 2 large carrots 2
turnips 5 large onions 1 head of celery seasoning to taste 2 quarts
of soft water any bones left from roast meat 2 quarts of common stock
or liquor in which a joint of meat has been boiled.
Method:
Put the peas to soak over-night in soft water, and float off
such as rise to the top. Boil them in the water till tender enough to
pulp; then add the ingredients mentioned above, and simmer for 2 hours,
stirring it occasionally. Pass the whole through a sieve, skim well,
season, and serve with toasted bread cut in dice.
