Old Peas with Bacon¹⁰³

• 8 oz/225 g dried peas
• meat stock
• 1 × 3

Soak the peas in water overnight

Place the peas and bacon in a deep pot, cover with meat stock and simmer, the joint taking some 20 minutes per lb/450g plus 20 minutes.

When almost cooked, strain the peas, pound them to a smooth paste, and return to the pot with the stock and bacon.

Add a little water if necessary to form a thick pottage, and serve by pouring over the ba