Pease Soup and Pickled Pork
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
- 2 pounds of
- 2 heads of cut celery
- 1 sprig of sweet marjoram
- 3 quarts of water
- 2 onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take 2 pounds of the flank of pickled pork.
- Care must be taken that the pork is not too salty, otherwise lay it in water the night before.
- Put 1 quart pease (split), 2 heads of cut celery, 2 onions peeled, 1 sprig of sweet marjoram in 3 quarts of water;
- boil gently for 2 hours, then put in the pork.
- Let this boil until it is done enough to eat.
- When done wash it clean in hot water and place it on a dish, or else cut it in mouthfuls and put in a tureen with the soup.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler