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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

On meat days, you should, after the separating, add water from bacon and from meat, and when it is almost cooked, you can put bacon in; and when you remove the bacon from these peas, you must wash it with meat-stock, so that it looks nicer to put in slices on the meat and so that it does not appear to have peas stuck to it.