Beans and Bacon

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This was a traditional English cottage dish, but it was also a favourite in the great houses, where in the early summer a side dish known as Beans and Collops often featured at sixteenth- and seventeenth-century feasts.


  • 4 lb. (2 k.) very young broad beans shelled
  • 2 thick gammon rashers or a piece of


Cook the rashers or piece of gammon till exactly tender in the wine, sugar and cloves, with water added just to cover.

20 minutes before you think it will be ready put the beans into boiling salted water and cook till tender. Drain well, pile in the middle of a flat dish and keep hot while you cut the rashers into eight neat pieces or carve the piece of gammon. Arrange these round the b