Green Pea Soup.
3 lbs. lean beef.
3 quarts of water.
½ peck of green peas.
Salt and pepper.
4 tablespoonfuls of rice-flour.
Chopped parsley.
Boil the empty pea-pods in the water one hour. Strain these out, put in the beef, cut up fine, and cook gently one hour and a half longer, or until the beef is in rags. Add the peas; boil half an hour, and rub hard through a colander to pulp the peas. Return to the fire, season, and stir in the rice-flour wet up in cold water, and the parsley. Stir ten minutes, and serve.