The foundation of this capital and thoroughly English
(and sea-going) soup is the stock, otherwise use liquor in which
a knuckle of veal or leg of mutton or pork has been boiled.
But pork liquor is the best; and by all means, if possible,
add to your stock,; a ham-bone. You should let the stock
get quite cold and perfectly clarified. Taste it, and if too
salt, add a little water. If you find it too weak, from the
savoury point of view, boil down in it any bones you may
have in the house, or a bit of neck or shin of beef. So soon
as this liquor boils; add your split peas in the proportion of
one pint of peas to one quart of stock. Then simmer, and
pulp the whole through a colander. Having done this,
simmer for a full hour with the ordinary soup vegetables.
Then strain again. Serve with dried mint finely powdered
and handed round separately. The seasoning (pepper and
salt) should be very moderate.
[censored by benjamin lewis for racism]
 

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