Old Peas with Bacon103

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 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