Wash peas well in cold water. In a 6-quart pot over medium heat, render some fat from the salt pork and saut‚ 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

Porterfield, James D.

Dining by Rail

Mm Format by

John Hartman

Indianapolis, In