Recipes > Soup > Hessian Soup

Hessian Soup


  • 1/2 ox's head
  • 1 pint of split peas
  • 3 carrots
  • 6 turnips
  • 6 potatoes
  • 6 onions
  • 1 head of celery
  • 1 bunch of savoury herbs
  • pepper and salt to taste
  • 2 blades of mace
  • a little allspice
  • 4 cloves
  • crumb of a French roll
  • 6 quarts of water


Clean the head, rub it with salt and water, and soak it for 5 hours in warm water. Simmer it in the water till tender, put it into a pan and let it cool; skim off all the fat; take out the head, and add the vegetables cut up small, and the peas which have been previously soaked; simmer them without the meat, till they are done enough to pulp through a sieve. Add the seasoning, with pieces of the meat cut up; give one boil, and serve.

Time: 4 hours.

Seasonable in winter.

Sufficient for 16 persons.

Note: An excellent hash or ragoût can be made by cutting up the nicest parts of the head, thickening and seasoning more highly a little of the soup, and adding a glass of port wine and 2 tablespoonfuls of ketchup.


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The Book of Household Management (1861).

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