Elisabeth Ayrton

Grandmother’s Peas with Bacon

Preparation info

  • For

    4

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A Cornish recipe of the early nineteenth century.

Ingredients

  • 2 lb. (1 k.) peas
  • 4 rashers lean bacon cut in fi

Method

Shell the peas. Fry the bacon in butter in a saucepan. Add the chopped onion and fry another minute. Do not allow the butter to colour or the onions to brown. Put in the peas and shake so that they are coated with the butter. Add 1 teaspoonful sugar and 1