From Margaret Brown's French Cookery Book
No. 6.
PEASE SOUP AND PICKLED PORK.
Take 2 pounds of the flank of pickled pork. Care
must be taken that the pork is not too salty, otherwise lay it in water the
night before. Put 1 quart pease (split), 2 heads of cut celery, 2 onions
peeled, 1 sprig of sweet marjoram in 3 quarts of water; boil gently for 2
hours, then put in the pork. Let this boil until it is done enough to eat. When
done wash it clean in hot water and place it on a dish, or else cut it in
mouthfuls and put in a tureen with the soup.
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