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English Pea Porridge

I pint of split peas, Stalk of celery, 3 quarts of water, 6 leeks, 2 onions, 2 ounces of bread, I pint of potatoes, 2 tablespoonfuls of butter.

Cut the onions into slices. Cut the celery into pieces. Put them with butter in a frying-pan, stir until a golden brown. Then put in the soup kettle with all the other ingredients, cook slowly one hour, skimming at the first boil. If the peas are not tender at the end of this time, boil a little longer till they can be easily pressed through a sieve. Press all through a purée sieve, return to the kettle, and when boiling, season and serve.

This porridge should be quite thick, and if it has the slightest inclination to settle, rub a tablespoonful of butter and two of flour to a smooth paste, stir into the hot porridge till it boils. Serve.