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Stewed Green Peas with Bacon

Remove the rind from four ounces of streaky bacon, cut the bacon into small pieces, blanch them for a few minutes, then drain, put them in a saucepan with one ounce of butter and fry for five minutes; put a tablespoonful of flour in with the bacon, stir it over the fire for a few minutes, then add one quart of young green peas, one onion, and one pint of water. Bring it to a boil, cover the saucepan, move it to the side of the fire, and cook slowly for half an hour; take the onion out, skin the fat off the liquor, add salt and pepper to taste, turn all into a hot dish, and serve.

Stewed Green Peas with Spanish Sauce Put some young peas in an earthenware pan with a small piece of butter and plenty of fresh water; rub them well with the hands and drain. Put them in a stewpan with a bunch of parsley and two or three green onions, cover close, and let them sweat. When nearly done pour in with the peas one and one-half teacupfuls of Spanish sauce, season with sugar and salt, skim off all the fat, and boil the sauce till reduced; thicken it with the beaten yolks of two eggs, and serve. This is a very delicious dish, and should be freely garnished with a border of small croutons of bread fried in bacon fat.