Dried Pea Soup

Method

1. 1/2 pint of peas.
2. 2 quarts of water.
3. 4 tablespoonfuls of minced onion.
4. 1 tablespoonful of minced carrot.
5. 1 tablespoonful of minced celery.
6. 2 tablespoonfuls of drippings or butter.
7. 1 ounce of ham, or a ham bone.
8. 1/2 pound of cold roast or broiled meat.
9. 1 tablespoonful of flour.
10. 1/4 teaspoonful of pepper.
11. 1 teaspoonful of salt.
12. 1 bay leaf.
13. Soak the peas over night in two quarts of cold water.
14. In the morning pour off the water, and put the peas, the meat and bone, and two quarts of fresh water in the soup kettle, and place on the fire.
15. Cook gently.
16. At the end of three hours put the drippings and vegetables in a small saucepan, and cook slowly for half an hour.
17. When the vegetables have been cooked for this time, draw the saucepan forward where they will cook a little faster for one minute.
18. Stir all the time;
19. then draw them to the side of the pan to press out the fat, and after that put them with the soup.
20. Into the fat remaining in the pan put the tablespoonful of flour, and stir until the mixture becomes smooth and frothy.
21. Stir this into the soup, and add the salt, pepper, and bay leaf.
22. Cover, and cook for three hours longer.
23. At the end of that time take out the meat and bay leaf, and rub the soup through a coarse sieve or colander.
24. Return to the fire and make very hot.
25. Serve with crisped bread.
26. The soup must be stirred from the bottom frequently all the time it is cooking, and it must never more than bubble gently.
27. If it cooks too rapidly it will get too thick and be in danger of scorching.