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Split Pea Soup with Meat

Pick over and wash one quart of split peas, put into a large bowl with several quarts of cold water and let soak over night. Drain, add four quarts of fresh cold water, one-half pound of streaky bacon from which the rind has been removed, two pounds of lean beef (from the neck or end of round), two onions (small) each stuck with two cloves, and a bouquet made of three sprigs of parsley, two sprigs of thyme and half of a bay leaf. Simmer gently, adding half of a cupful of cold water from time to time to check the cooking, until the peas begin to disintegrate, then add one-half of a teaspoonful of sugar, salt and pepper to taste, and cook an hour longer. Remove the meat and bacon to a platter, press the peas through a sieve, return to the fire and slightly thicken with one tablespoonful of flour rubbed to a thin paste with cold water. Simmer for ten minutes longer and the soup is ready to serve.