_ From the same.
There are many ways of making Pease-Soup. In great Families it is sometimes
made of Beef, but a Leg of Pork is much preferable; and in smaller Families
the Bones of Pork, as they are called. And the Shin and Hock of a Leg of
Pork, after they have made Sausages, may be had at the Sausage-Houses:
these boil'd for a long time, will afford a strong Jelly Broth, but they
are hard to be met with. However, when they are to be had, you have the
Directions for a Broth. Then pass the Broth, hot, through a Sieve, and put
into it half a Pint of slit Pease to a Quart of Liquor; or a Quart of whole
Pease to three Quarts of Liquor. The Difference between one and the other,
is, the slit Pease will open in the Liquor, when we boil it, and the other
ought to be broken through a Cullender, when they are boil'd: but the slit
Pease are the best; and when you put them into the Liquor to boil, add to
every Quart of Liquor as much Sallery as you think proper, cut small; some
powder of dry'd Mint, some powder of dry'd sweet Marjoram, some Pepper, and
some Salt, to your mind, and let these boil till the Sallery is tender.
This is to be done, if we boil a Leg of Pork, after the Pork is out of the
Pot; but if we make the Soup from the Bones, boil these Ingredients
afterwards in the Liquor.
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