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Peas Soup

Peas soup may be made from dried peas either whole or split: the latter are to be preferred. Soak a quart of peas overnight. The next day wash and drain them, and put them into a large saucepan, with six ounces of lean ham, or if it is at hand, the knuckle-bone of a ham, three sliced carrots, two onions, and three or four sticks of celery cut into small pieces. Pour over these three quarts of the liquor in which pork, beef, or mutton has been boiled. Simmer gently until the peas are reduced to pulp, stirring frequently, then rub the whole through a hair sieve, and put the soup back into the stewpan. Let it boil, and skim it carefully. Add pepper and salt if necessary, stir in an ounce of butter, and serve as hot as possible. Send powdered mint or powdered sage to table on a separate dish. A table-spoonful of curry powder will greatly improve the soup. Time, four hours. Probable cost of the peas, 5d. per quart. Sufficient for eight or nine persons.