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Classic
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page 12
QUEEN VICTORIA'S FAVORITE GREEN PEA SOUP
Take two quarts of green peas, a double-handful of parsley, four stalks of green
mint, and a good handful of green onions. Have ready two quarts of veal or beef
stock, place it on the fire, throw in the above peas, mint and onions. Let them
all boil; when they are thoroughly done take them out, drain them and pound them
well together. Put them in the stewpan again with the liquor; warm it and run it
through a sieve. Add at the last moment a half pound of butter and a spoonful of
sugar. Serve with fried bread.
ECONOMICAL GREEN PEA FAMILY SOUP WITH EGG DUMPLINGS
Take a quart of shelled English peas for a large family, but if for a small
family a pint will do. Put on the fire a veal bone or half a chicken; if a pint
only of peas is used add any broiled steak, bones, nice scraps, or a small beef
marrow bone; set it on the fire with a gallon of water and let it boil two
hours. Then tie up in a muslin bag, one coffeecupful of the green peas; let the
others stand in a cool place until wanted. Put this bag of peas into the pot
with the beef and chicken stock, and let them boil until the peas are perfectly
done. Skim out the peas, meat and bones, and add the rest of the peas, and let
them boil gently. While these are cooking pour the peas in the bag into a pan
and mash them smoothly; then add to them a batter made with two eggs, a spoonful
of milk and flour. Add to the boiling peas a spoonful of butter and a little
eschalot, if the flavor of onion is liked; then drop the batter in gently, a
little at a time, in small round dumplings, and when
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