A Bacon Salad

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
salad base
bacon and dressing
Instructions (7)
  1. Prepare any kind of salad you may happen to have, such as endive, corn salad, lettuce, celery, mustard and cress, seasoned with beet-root, onions, or shalot.
  2. Cut the salad up into a bowl or basin ready for seasoning.
  3. Cut eight ounces of fat bacon into small square pieces the size of a cob-nut.
  4. Fry these in a frying-pan.
  5. As soon as they are done, pour the whole upon the salad.
  6. Add two table-spoonfuls of vinegar, pepper and salt to taste.
  7. Mix thoroughly.
Original Text
No. 171. A Bacon Salad. Having prepared any kind of salad you may happen to have, such as endive, corn salad, lettuce, celery, mustard and cress, seasoned with beet-root, onions, or shalot; let the salad be cut up into a bowl or basin ready for seasoning in the following manner:—Cut eight ounces of fat bacon into small square pieces the size of a cob-nut, fry these in a frying-pan, and as soon as they are done, pour the whole upon the salad; add two table-spoonfuls of vinegar, pepper and salt to taste. Mix thoroughly.
Notes
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