Home › The Principles of Cookery › Bacon and Broad Beans

Bacon and Broad Beans

Put two pounds of good tender bacon into a pan with cold water, nearly full. When it has boiled over one hour add a quart of shelled broad beans, and boil till tender. Take off the skin from the bacon, sprinkle bread-crumbs over the top of it, and serve with the beans under, and fried parsley as a garnish round the dish. Smoked bacon should be dressed separately and placed on the beans when ready. Probable cost of bacon, 10d. to 1s. per pound. Sufficient for four or five persons.