| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Canadian |
Soups, Historic |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Whole yellow peas |
| 1/4 |
lb |
Salt pork, thickly sliced |
| 1 |
lg |
Carrot, peeled and sliced |
| 1 |
md |
Onion, chopped |
| 1 |
|
Stalk celery, chopped |
| 2 |
qt |
Hot water |
|
|
PORTERFIELD, James D. |
|
|
Dining by Rail |
|
|
St. Martin's Press, New York 1993 |
|
6 |
March 1999 |
INSTRUCTIONS
Wash peas well in cold water. In a 6-quart pot over medium heat,
render some fat from the salt pork and saut=82 the carrot, onion, and
celery until tender. Add hot water, slowly at first, then peas, bring
all to a boil,and boil for 1 hour. Remove pork and vegetables and
continue boiling until peas are thoroughly cooked, adding water if
necessary, to bring to required consistency. Wash salt pork, allow
to cool, then dice small. In a small skillet over medium heat, slowly
fry until crisp, drain all fat off, and serve in soup like croutons.
Courtesy of The Canadian Pacific Railway
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest V4 #9 by hartman@indy.net on Mar 06, 1999
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