Beef with Celery, and White Beans and Peas

Ingredients

• 1 pint dried white peas
• 1/2 pint white beans
• 8 pounds brisket of beef
• 3 heads celery
• water
• pepper
• salt
• 4 lumps sugar
• 1 teacup vinegar

Instructions

1. Soak one pint of dried white peas and half a pint of the same kind of beans for twelve hours; they must be well soaked, and if very dry may require longer than twelve hours.
2. 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.
3. Put water enough to cover, and season with pepper and salt only.
4. Let it all stew slowly till the meat is extremely tender and the peas and beans quite soft.
5. Then add four large lumps of sugar and nearly a tea-cup of vinegar.
6. This is a very fine stew.