As the old rhyme goes:
"Peas porridge hot. Peas porridge cold. Peas porridge in the pot, nine days old."

Don't know about serving nine day old peas porridge but it does taste better when aged one or two days after it is first cooked.

1 bag dried white peas
8 tbsp butter
1/2 tsp each clove, mace and cinnamon
salt and pepper
2 medium onions
1/2 cup vinegar
1 ham bone or 2 pork hocks

Wash peas, discard stones, etc. Place in a bowl of water overnight. Chop onions. Place onion and peas in a pot. Cover with water and bring to a boil. Add ham or hocks, cooking until peas are tender and mushy - approximately 2 -3 hours. Remove meat from pot. Take meat from bones. Slice into small pieces. Mush peas together with butter, vinegar and spices. Return cut meat to the pan. Serve in soup bowls with slices of toasted bread.

Galerie de Paris
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TRG Creations