This will be from four to five hours.

When the peas are old and stale even longer time should be allowed.

Then rub the whole through a wire sieve, put the soup back into the saucepan, and stir it while you make it hot or it will burn.
In ordinary cookery, pea soup is invariably made from some kind of greasy stock, more especially the water in which pickled pork has been boiled.

In the present instance we have no kind of fat to counteract the natural dryness of the pea-flour.

We must therefore add, before sending to table, two or three ounces of butter.