A 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 12 days ago
Not a recipe
No
Ingredients (7)
For the fraise
Instructions (8)
  1. Cut streaked bacon in thin slices an inch long.
  2. Make a batter of a pint of milk, three eggs, and a large spoonful of flour.
  3. Add salt and pepper to the batter.
  4. Put a piece of fresh dripping in the pan, and, when hot, pour half the batter.
  5. Strew the bacon on the batter.
  6. Pour the remainder of the batter over the bacon.
  7. Let it do gently.
  8. Be careful, in turning, that the bacon do not come to the pan.
Original Text
A Fraise. Cut streaked bacon in thin slices an inch long: make a batter of a pint of milk, three eggs, and a large spoonful of flour; add salt and pepper: put a piece of fresh dripping in the pan, and, when hot, pour half the batter, and on it strew the bacon, then the remainder of the batter. Let it do gently; and be careful, in turning, that the bacon do not come to the pan.
Notes
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