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Peas Porridge

Soak a pint of split peas for a night in cold water, and take away those that float. Slice two moderate-sized Spanish onions and fry them in a little hot fat, with two or three sticks of celery cut into two-inch lengths. Drain them and put them into a large saucepan, with a bunch of savoury herbs, two anchovies, or failing these half a red herring, a crust of bread toasted on both sides, and three quarts of cold water. Boil gently until the liquid is strongly impregnated with the flavour of the herbs, etc. Skim and strain it, and return it to the saucepan with the soaked peas and a pound of raw potatoes coarsely grated. Simmer again until the peas are quite soft. Press them through a hair sieve, and whilst pressing keep pouring a little liquid upon them to soften them. Return the porridge to the saucepan; and if it is not thick enough add to it a lump of butter mixed smoothly with a little flour. Season with pepper and salt. Cut up half a dozen leeks into two-inch lengths, boil them in the soup, and when they are tender it is ready for serving. Time, three hours or more. Probable cost, 1s. Sufficient for eight or ten persons.