No. 17 Pea Soup
1 pint soaked peas.
1 ounce butter.
2½ pints water.
1 stick of celery.
1½ teaspoons salt.
1 large carrot.
1 large turnip.
1 large onion.
1 dozen peppercorns.
½ teaspoon mixed herbs.
Dissolve the butter in a saucepan, place in it the peas and one pint of water, and boil gently for half-an-hour. In the meantime prepare and slice the vegetables and add them to the peas, together with the seasonings, boil for one and a half hours, and pass through a sieve, rubbing the vegetables through with a wooden spoon.