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 Very heavy soup, almost a stew, made with chunks of bacon, commonly with pearl barley, carrots and vegetables. Although Bacon Broth is repeatedly mentioned in texts from the 16th Century onwards, we can find no ancient receipt for it. Perhaps it was so commonplace a dish as not to need written instructions. ‘Picturesque sketches of London: past and present‘ (1852) by Thomas Miller has; “Even in the time of Elizabeth, according to old Tusser, a supper of bacon broth was not to be despised, and a breakfast off the same substance cold, with the addition of a piece of cabbage in its cold state, and a lump of barley-bread, formed the chief diet of the English farmer, washed down, no doubt, by a draught of beer. ” [‘Tusser’ will be Thomas Tusser, author of ‘Five Hundred Pointes of Good Husbandrie‘ of 1557]  |
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