Broad Beans with Bacon
From How to cook vegetables, 1911
This is a typical English dish.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 18. The excerpt below is the record exactly as published.
Broad Beans with Bacon. Cook the broad beans in salted water with a bouquet garni and a piece of smoked bacon. When BROAD BEANS. 39 tender, drain them and immerse in cold water. Remove the skin if they are large, then just before serving simmer for about io minutes in melted butter sauce. Add a little chopped parsley and lemon juice. Serve with slices of cooked bacon strewed round the beans. This is a typical English dish. Broad Beans a la Poulette. This is the best way of eating broad beans. Cook them in salted water, then drain and mix with a little white sauce, bind with the yolk of an egg, at the last moment add a little chopped parsley and a few drops of lemon juice
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