From:
The Thorough Good Cook
Entrees: 34. Peas and Bacon
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 salty, 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.