MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pea Soup
 Categories: English, Soups
      Yield: 8 Servings
 
      2 lb Dried split peas
           Pure water
      1    Carrot; chopped
      1    Onion; peeled and chopped
      1    Leek; washed; trimmed, and
           -chopped
      2    Parsley sprigs; chopped
      1 lb Bacon
      3 qt Stock
           Dried mint
           Fried lardons
 
  Soak split peas in rain-water for 12 hours. Put them in the pot with
  the vegetables, streaky bacon, and three quarts of the liquor in
  which either beef, mutton, pork, or poultry may have been boiled.
  Boil for nearly 3 hours, remove the bacon, and strain the soup
  through a tammy. Heat up, and serve with dried mint and small cubes
  of fat bacon fried crisp.
  
  Recipe by Edward Spencer, Cakes and Ale
 
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