Instructions: Get a hock of ham and ask your butcher to crack or saw through the bone for you. Put it in about two quarts of cold water. Into this put one pound of split-peas which have been soaked for an hour. Cover pot, and, while it is heating, put one tablespoon of lard or oil in saucepan; when hot, add two onions, three sprigs of celery, one teaspoon of sage, one of thyme, one pod of red pepper and one bay leaf, all chopped fine.

When the onion begins to brown, put mixture into pot with peas and ham bone; salt and pepper to taste, and cook slowly for three hours; adding water, from time to time, as needed.

Sprinkle each serving with minced parsley. Slices of hard-boiled egg are quite an addition; or serve with croutons of bread fried in butter or oil.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.