Bacon Fritters

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (15)
Instructions (10)
  1. Cut thin rashers of bacon and thin slices of bread to the same size.
  2. Dip the bread slices in milk.
  3. Lay a piece of bacon between two slices of the moistened (but not pappy) bread.
  4. Dip these sandwiches in good frying batter.
  5. Fry until golden brown in plenty of hot fat.
Alternative Method
  1. Season the bacon well with spice and minced herbs.
  2. Roll an oyster, or a parboiled chicken liver, etc., in the seasoned bacon.
  3. Fry in batter, or in egg and breadcrumbs as above.
Serving
  1. Serve on croûtons.
  2. Garnish with picked watercress seasoned with oil and vinegar.
Original Text · last edited 4 days ago
Bacon Fritters.—Cut some thin rashers and thin slices of bread to the same size, dip the latter in milk, then lay a piece of bacon between two slices of the moistened (but not pappy) bread, dip these sandwiches in good frying batter, and fry a golden brown in plenty of hot fat. Or, well season the bacon with spice and minced herbs, and roll an oyster, or a parboiled chicken liver, etc., in the bacon and fry in batter, or in egg and breadcrumbs as above. Serve on croûtons, with a garnish of picked watercress seasoned with oil and vinegar.
Notes
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