Peas and Bacon.
Source of Recipe
The Thorough Good Cook, by George Augustus Sala, recipes from 1896
Cut half a pound of bacon or ham into dice, and parboil
them ; put some butter into a saucepan, and fry the bacon
in it to a brown colour. Put a quart of green peas into
a deep dish, with a piece of butter the size of a walnut ;
roll them with the hand, and pour over them some water,
in which leave them for twenty minutes, that they may
become tender; drain them in a colander, put them into
a stew-pan, and gently cook them on the fire. While very
green, moisten them with broth gravy, and add the pieces
of bacon or ham, a bunch of parsley and chives; let them
just boil together, and then finish the cooking over a mild
fire ; skim off the fat, put in a little sugar if they be too
salt, and serve. Or the peas may be dressed much more
simply by stewing the bacon in the butter, adding the peas,
moistening them with water, and letting them cook with
a bunch of herbs and seasoning.
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