Bacon Fraise

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

for the fraise

streaked bacon
milk ↝ Milk, NFS [Milk, reduced fat]
well beaten eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little lard or dripping ↝ Lard [Fats and Oils]

Instructions (4)

Cut streaked bacon in thin slices an inch long.
Make a batter of milk, well beaten eggs, and flour.
Put a little lard or dripping into the pan, and when hot pour the batter in, and cover it with a dish.
When fit to turn, put in the bacon, and turn it very carefully, that the bacon does not touch the pan.

Original Text

Bacon Fraise.

Cut streaked bacon in thin slices an inch long; make a batter of milk, well beaten eggs, and flour; put a little lard or dripping into the pan, and when hot pour the batter in, and cover it with a dish. When fit to turn, put in the bacon, and turn it very carefully, that the bacon does not touch the pan.

Notes

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