1 gallon water.
1 qt. split peas, which have been soaked over night.
1 lb. salt pork, cut into bits an inch square.
1 lb. beef, cut into bits an inch square.
Celery and sweet herbs.
Fried bread.
Put over the fire, and boil slowly for two hours, or until the quantity
of liquor does not exceed two quarts. Pour into a cullender, and press
the peas through it with a wooden or silver spoon. Return the soup to
the pot, adding a small head of celery, chopped up, a little parsley,
or, if preferred, summer savory or sweet marjoram. Have ready three or
four slices of bread (stale) which have been fried in butter until they
are brown; cut into slices and scatter them upon the surface of the
soup after it is poured into the tureen.