Beef with Celery, and White Beans and Peas

Ingredients

• 1 pint dried white peas
• 0.5 pint white beans
• 8 pounds brisket of beef
• 3 heads celery
• water
• pepper
• salt
• 4 lumps sugar
• 1 teacup vinegar

Instructions

1. Soak the dried white peas and white beans in water for at least twelve hours; if they are very dry, they may require longer soaking.
2. Place the soaked peas and beans in a stew-pan with a nice piece of brisket weighing about eight pounds. Add the celery cut into small pieces and enough water to cover all the ingredients.
3. Season with pepper and salt only. Let the stew cook slowly over gentle heat until the meat is extremely tender and the peas and beans are quite soft.
4. Add the four large lumps of sugar and nearly a teacupful of vinegar. Serve as a fine stew.