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1
Cook the bacon in a large saucepan over medium heat for 7 to 10 minutes, or until crisp.
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2
Remove the bacon from the pan, cut into small pieces, and set aside.
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3
Add the onion to the pan and cook for 10 minutes, or until golden brown.
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4
Add the stock, peas, bacon pieces, and 2 cups of water, and simmer for 1 hour, skimming away any impurities that rise to the top.
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5
Add the pepper, salt, and aniseed and simmer for 15 minutes.
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6
Remove from the heat, stir in the parsley and duck, and serve immediately.
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7
Boil green pease with some strong broth, and interlarded bacon cut into slices; the pease being boiled, put to them some chopped parsley, pepper, anniseed, and strain some of the pease to thicken the broth; give it a walm [warm it] and serve it on sippets, with boiled chickens, pigeons, kids, or lambs-heads, mutton, duck, mallard, or any poultry.
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8
Sometimes for variety you may thicken the broth with eggs.
