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Irish Bacon Broth
Preamble
Note: there is a discrepency between the date of the recipe published and the date it was used. The recipe appeared in a book published in 1976 and the dish appeared on the menu in July 1975. This is quite possibly a generic recipe for the soup, however.
Ingredients2-3 lb Bacon 4 oz Green Split Peas soaked overnight 4 oz Barley soaked overnight 3 oz chopped Cabbage 3/4 lb sliced Leeks 4 oz chopped Carrots 3 oz chopped Turnips 1 oz Flour 2 oz Brown Sugar |
MethodSoak salty bacon in cold water overnight. The next day, put the bacon in a pan with 6 pints of water, the peas and the barley; bring to the boil, skim and simmer for 1 further hour or until the bacon is tender. Lift out the bacon and remove the skin. Dredge with the mixed flour and sugar and put under the grill or in the oven until brown and crisp on top. Dice the bacon and return to the broth; heat through before serving. |
Remarks
Appeared on menu: Split Pea and Bacon Soup $1.00
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