Wash the 12 oz. dried peas well, cover them with water and let them soak for twelve hours.
Chop the three slices of bacon into small pieces and fry them until they are crisp.
Remove the bacon and fry the finely chopped onions in the bacon fat.
Drain the peas and put them in a stewing pan.
Add 1 teaspoon of salt and cover with boiling water.
Cook them gently until they are quite soft.
This will take 45 to 60 minutes.
Stir frequently, adding more boiling water if necessary.
Rub the peas through a sieve and stir in the onions and the bacon.
Put in refrigerator until next day.
Reheat on top of the stove on an asbestos mat over low heat.
Add a little hot milk and a pinch of pepper.