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Boiled Bacon and Cabbage

This dish may also be prepared with broad beans, in lieu of the cabbage; in either case the process is the same, and is as follows: Cut a good cabbage into quarters and remove some of the thick part of them, as much as can be done without disturbing the leaves. Soak in a pan of cold water until it is wanted. Put the cabbage into a large saucepan containing some water boiling, with a teaspoonful of salt and a pinch of bicarbonate of soda, and cook for half an hour. Take some good bacon, cleaning off the smoky parts, place in cold water and then boil for half an hour separately. Drain both the cabbage and the bacon and put them together in one pot, covering them with boiling water which has not been used before, and let them cook slowly for another half-hour. Remove the cabbage as whole as possible, drain on a colander, and, after slicing the bacon, serve it on the cabbage in a dish with a drainer.