1/4 lb. of onions 1/4 lb. of carrots 2 oz. of
celery 3/4 lb. of split peas a little mint shred fine; 1
tablespoonful of coarse brown sugar salt and pepper to taste 4 quarts
of water or liquor in which a joint of meat has been boiled.
Method:
Fry the vegetables for 10 minutes in a little butter or
dripping, previously cutting them up in small pieces; pour the water on
them, and when boiling add the peas. Let them simmer for nearly 3 hours,
or until the peas are thoroughly done. Add the sugar, seasoning, and
mint; boil for 1/4 of an hour, and serve.
