4 lbs. beef—cut into small pieces.
½ peck of green peas.
1 gallon water.
½ cup of rice-flour, salt, pepper and chopped parsley.
Boil the empty pods of the peas in the water one hour before putting
in the beef. Strain them out, add the beef, and boil slowly for an
hour and a half longer. Half an hour before serving, add the shelled
peas; and twenty minutes later, the rice-flour, with salt, pepper and
parsley. After adding the rice-flour, stir frequently, to prevent
scorching. Strain into a hot tureen.