Mrs. Patmore's London Particular

Preparation 1. Rinse, then drain, soaked ham hock. Place ham hock, large onion, celery, peppercorns, bay leaf, and thyme in a large saucepan. Cover with water. Bring to a boil, then simmer, partially covered, for 2 1/2 hours or until tender. Cool. 2. Strain ham stock through a fine-mesh sieve into a Tupperware or glass bowl with lid. Reserve the stock, and shred ham into bite-sized pieces. If stock is too spicy, distill with some water. 3. Rinse soaked peas until water runs clear. 4. In a large saucepan or pot over medium-low heat, melt butter. Sauté the onion until it is soft and translucent. Add carrot, peas, and the stock. Bring soup to a boil, then reduce to a simmer, and skim off any fat floating at the top. 5. Simmer until the peas are very soft, about 45 minutes. Purée soup in small batches using an immersion or regular blender. If too thick, add more stock. Return soup to saucepan, add leftover ham, then heat through. Serve in warm bowls, perhaps with chopped celery sprinkled on top. Etiquette LessonsEach great house—Downton Abbey included—was expected to throw at least one great garden party a year, preferably in August or September. Invitations were sent by the hostess weeks in advance, with the promise of tennis, croquet, or other amusements. If there was to be dancing at night, it was either done in a tent or under the moonlight on the lawn, perhaps illuminated by Chinese lanterns. From The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Mrs. Patmore's Christmas Pudding—More Than 150 Recipes from Upstairs and Downstairs by Emily Ansara Baines (Author of The Unofficial Hunger Games Cookbook). Copyright © 2012 by F+W Media, Inc.

Preparation 1. Rinse, then drain, soaked ham hock. Place ham hock, large onion, celery, peppercorns, bay leaf, and thyme in a large saucepan. Cover with water. Bring to a boil, then simmer, partially covered, for 2 1/2 hours or until tender. Cool. 2. Strain ham stock through a fine-mesh sieve into a Tupperware or glass bowl with lid. Reserve the stock, and shred ham into bite-sized pieces. If stock is too spicy, distill with some water. 3. Rinse soaked peas until water runs clear. 4. In a large saucepan or pot over medium-low heat, melt butter. Sauté the onion until it is soft and translucent. Add carrot, peas, and the stock. Bring soup to a boil, then reduce to a simmer, and skim off any fat floating at the top. 5. Simmer until the peas are very soft, about 45 minutes. Purée soup in small batches using an immersion or regular blender. If too thick, add more stock. Return soup to saucepan, add leftover ham, then heat through. Serve in warm bowls, perhaps with chopped celery sprinkled on top. Etiquette LessonsEach great house—Downton Abbey included—was expected to throw at least one great garden party a year, preferably in August or September. Invitations were sent by the hostess weeks in advance, with the promise of tennis, croquet, or other amusements. If there was to be dancing at night, it was either done in a tent or under the moonlight on the lawn, perhaps illuminated by Chinese lanterns. From The Unofficial Downton Abbey Cookbook: From Lady Mary's Crab Canapes to Mrs. Patmore's Christmas Pudding—More Than 150 Recipes from Upstairs and Downstairs by Emily Ansara Baines (Author of The Unofficial Hunger Games Cookbook). Copyright © 2012 by F+W Media, Inc.