Entree/Starters

Pease Porrige (hot)

Pick over and wash 2 qts dried peas. Place peas in about 8 qts water and bring to slow boil for about 2 hours or peas are soft. Replace water as it boils away. Skim the scum off the top of the pot then pour through strainer reserving the liquid. Mash the peas well - use a food processor or blender if you want - then return peas (and their cooking water) to the pot. Keep on low heat then crush and add 2 cloves of garlic, 1 tbs dried spearmint, salt and pepper. Heat to boil. Chop and add two medium-large onions, 2 tbs dried parsley, and 1/2 pound butter. Return to boil for about 20 minutes. Remove from heat. Serve with bread and butter.