72. Pease Soup

Ingredients

• a quart of split peas
• three quarts of boiling water
• half a pound of bacon, not very fat
• roast beef bones
• four anchovies
• the liquor in which beef, mutton, pork or poultry has been boiled
• two heads of celery, cut small
• half a drachm of celery seed, pounded fine
• two onions peeled
• a sprig of savoury, or sweet marjoram, or lemon thyme
• a tea-spoonful of ground black pepper
• half an ounce of onions, sliced
• quite clean dripping, or lard, half a pound
• a joint of roast beef, bones saved from
• hock or shank bone of ham
• ham bone
• the root of a tongue
• a red or pickled herring
• rice
• vermicelli
• two ounces of fresh and nicely clarified beef, mutton, or pork dripping
• two ounces of oatmeal