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American Soup

Put one pound of the neck of mutton into a saucepan with three-fourths of a pound of split peas that have been previously soaked and five pints of water, and place it over a clear fire; when boiling, put into a saucepan one large chopped onion half a turnip, half a carrot and a stick of celery cut into small pieces, also one-half teaspoonful of sugar, and boil all gently for two or three hours. Cut one pound of tomatoes into small pieces, put them into the soup, and boil it for thirty minutes longer. Strain the soup through a fine hair sieve, pour it back into the saucepan again, season it with pepper and salt, and boil up once more. Turn it into a soup tureen, and serve with it a plate of sippets of toast, or croutons of fried bread.