Recipes > Vegetables > Vegetables a la Jardiniere

Vegetables a la Jardiniere


  • 2 carrots
  • 1 cup of celery
  • 1 cup of sliced onions
  • 3 slices of bacon
  • 1 cup of canned peas
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of paprika
  • 1 tablespoon of vinegar


Pare and cut in dice carrots, celery, and onions. Place in a saucepan, cover with boiling water and cook until tender. Drain.

Mince fine the bacon. Brown bacon and then lift and add the vegetables to the fat left from browning the bacon. Add peas, salt, paprika, and vinegar. Cook slowly for fifteen minutes.


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Mrs. Wilson's Cook Book (1920).

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