yme; set
it on the trivet, and let it simmer very gently over a slow fire,
stirring it every quarter of an hour (to keep the pease from sticking
to, and burning at, the bottom of the soup-pot) till the pease are
tender, which will be in about three hours. Some cooks now slice a head
of celery, and half an ounce of onions, and fry them in a little butter,
and put them into the soup till they are lightly browned; then work the
whole through a coarse hair-sieve, and then through a fine sieve, or
(what is better) through a tamis, with the back of a wooden spoon: put
it into a clean stew-pan, with half a tea-spoonful of ground black
pepper;[204-++] let it boil again for ten minutes, and if any fat
arises, skim it off.

Send up on a plate, toasted bread cut into little pieces a quarter of an
inch square, or cut a slice of bread (that has been baked two days) into
dice, not more than half an inch square; put half a pound of perfectly
clean drippings or lard into an iron frying-pan; when it is hot, fry the
bread; take care and turn it about with a slice, or by shaking of the
pan as it is frying, that it may be on each side of a delicate light
brown, (No. 319;) take it up with a fish-slice, and lay it on a sheet of
paper to drain the fat: be careful that this is done nicely: send these
up in one side-dish, and dried and powdered mint or savoury, or sweet
marjoram, &c. in another.

Those who are for a double relish, and are true lovers of "_haut gout_,"
may have some bacon cut into small squares like the bread, and fried
till it is crisp, or some little lumps of boiled pickled pork; or put
cucumber fried into this soup, as you have directions in No. 216.

_Obs._ The most economical method of making pease soup, is to save the
bones of a joint of roast beef, and put them into the liquor in which
mutton, or beef, or pork, or poultry, has been boiled, and proceed as in
the above receipt. A hock, or shank-bone of ham, a ham-bone, the root of
a tongue, or a red or pickled herring, are favourite additions with some
cooks; others send up rice or vermicelli with pease soup.[205-*]

N.B. To make pease soup extempore, see No. 555.

If you wish to make soup the same day you boil meat or poultry, prepare
the pease the same as for pease pudding (No. 555), to which you may add
an onion and a head of celery, when you rub the pease through the sieve;
instead of putting eggs and butter, add some of the liquor from the pot
to make it a proper