Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dry split peas (1 lb.) 4 tb Butter
2 c Water 1/4 ts Pepper
1 ts Salt

Wash the split peas thoroughly under cold running water and continue
to wash until the draining water runs clear. pick over the peas and
discard any discolored ones. In a heavy 3 to 4 qt. suacepan, bring
the 2 cups of water to a boil and drop in the peas slowly so that the
water continues to boil. Reduce the heat and simmer partially covered
for 1 1/2 hours, or until the peas can be easily mashed aganst the
side of the pan with a spoon. Drain the peas in a colander and puree
them in a food mill or force them through a fine sieve set over a
large bowl. Return the peas to the pan and cook over low heat,
stirring constantly, until the puree is heated through. Stir in the
salt, butter, and pepper, and taste for seasoning. Serve at once from
a heated vegetable dish. Pease pudding is the traditional
accompaniment to boiled beef and carrots with dumplings (see recipe
that follows this one.)

From: "The Cooking of the British Isles of the Foods of the World
Series" - Time-Life Books.
Submitted By MARY RIEMERMAN On 11-01-95

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