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| 6 | Strips bacon; cut into 1/4 inch wide dice |
| 12 klein | White onions peeled |
| 1/2 | Head Boston lettuce; cut in coarse julienne strips |
| 1 1/2 x ca. 450 g | peas green |
| 1 Teelöffel | salt |
| 3 Esslöffel | sugar |
| 1 Prise | pepper |
| 1 Teelöffel | Chicken Bouillon |
| 2 Tasse | Water; or enough to cover |
| 3 Esslöffel | flour |
| 2 Esslöffel | butter |
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In a 2 quart saucepan over medium heat, fry the bacon slowly until half done. Add onions and lettuce, stir, and let simmer for about 5 minutes. Then add the peas, salt, sugar, pepper, chicken bouillon and water to cover. Continue to cook slowly until peas are heated through and done to the desired degree of firmness. Meanwhile, in a small skillet, make a roux of the butter and flour. Add roux to peas and bring to a boil. Remove from heat and stir once before serving. Sprinkle with chopped parsley.
This recipe is from the C&O Railway.
Shared by Robert Rostrup
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