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Prussian Soup

Cut two heads of celery into small pieces, and put them into a stewpan with three ounces of dripping, two carrots, two turnips, two onions, two leeks, and a pound of potatoes; the vegetables must all be cut up small. Fry until they are soft, which will be in about twenty minutes. Put with them half a pound of lean beef or mutton cut into slices, cover the saucepan closely, let the ingredients steam gently for an hour, and be very careful that they do not burn. Pour over them two quarts of water, and add a pint of split peas which have been soaked for twelve hours or more. Bring the liquor to the point of boiling, and skim carefully. Draw it back, and let it simmer for three hours. Press the vegetables through a colander, season the soup with salt and pepper, and, if liked, a little dried mint; boil it up again, and serve very hot. The peas may, if liked, be omitted, and a little brown thickening boiled with the soup. This economical dish is very popular in Prussia, hence its name. Time, five hours or more, according to the quality of the peas. Probable cost, 4d. a pint. Sufficient for six or eight persons.