215. BAKED SMOKED BACON II

(Boczek Wedzony Wypiekany)

serves 6 to 7


1 lb. lean bacon, unsliced
2 cups split peas
1 cup pearl barley
hot bacon fat


Boil bacon until transparent in just enough water to cover, about 1/2 hour. When cool enough to handle, cut bacon in strips. Cook peas and barley separately until half done. Drain, combine, add enough of the water in which bacon has been cooking to prevent sticking, and steam, tightly covered, in the oven until done, taking care not to cook to a mush. Arrange the barley and peas on a platter, top with hot bacon fat, and arrange the slices of bacon around the edge.


courtesy of: Polish Cookery: The Universal Cook Book, by Marja Ochorowicz-Monatowa. New York: Crown Publishers, 1958. p. 154.