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.

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