PERIOD: England, 17th century | SOURCE: The English and French Cook, 1674 | CLASS: Authentic
DESCRIPTION: A dish of peas and bacon
Take the best old Pease you can get, wash and boil them in fair Water; when they boil scum them, and put in a piece of interlarded Bacon, put in also a bundle of Mints with other sweet Herbs, serve the Bacon on Sippets in thin slices, but boil not your Potage too thick.
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