Beef with celery, and white beans and peas

Soak for twelve hours one pint of dried white peas, and half a pint of
the same kind of beans, they must be well soaked, and if very dry, may
require longer than twelve hours, put a nice piece of brisket of about
eight pounds weight in a stew-pan with the peas and beans, and three
heads of celery cut in small pieces, put water enough to cover, and
season with pepper and salt only, let it all stew slowly till the meat
is extremely tender and the peas and beans quite soft, then add four
large lumps of sugar and nearly a tea-cup of vinegar; this is a very
fine stew.

I usually use canned beans as I prefer not to soak beans over night.  I guess I am lazy and canned beans are so cheap.

Related Articles to Beef with celery, and white beans and peas

Dried pea soup recipe

I love going to the Polish open markets in Krakow to buy fresh peas and vegetables. There is not way frozen or canned is as

Russian barley and vegetable soup

There are many ways to make this but this is an old fashion way that I got from an old Russian Jewish cookbook. Take a

Ukrainian celery sauce recipe

Cut in small pieces from about four to five heads of celery, which if not very young must be peeled, simmer it till tender in half

Ukrainian summer pea soup recipe

Take a peck of peas, separate the old from the young, boil the former till they are quite tender in good stock, then pass them through

Russian winter pea soup recipe

Soak a quart of white peas in water, boil them till soft, in as much water as will cover them, pass them through a sieve, and