1 lb. shelled broad beans

1 white onion

3 rashers bacon

1/2 oz. flour

1 dessertspoon butter

1/2 teaspoon chopped parsley

Salt and pepper



Boil beans with peeled onion till tender, remove bacon rind, chop bacon, and fry it 4 or 5 minutes. Stir in flour and add a little milk or some of the liquid in which beans are boiling in. Add butter, drain beans and add them to mixture, stir in parsley, stir over fire for a few minutes. Season and serve in a hot vegetable dish.