wrajDped in heart-shaped pieces of previously oiled
and dried paper, and broiled as above ; or the fish
and bacon rolls, nicely seasoned as you roll them up,
may be run on to skewers and broiled.
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 papj^y) 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✪ Bacon Fritters, &c., in the bacon
and fry in batter, or in egg and breadcrumbs as
above. Serve on croutons, with a garnish of picked
watercress seasoned with oil and vinegar.
Bacon and Tomatoes. — Slice some nice ripe
tomatoes, season with salt, coralline pepper, and
finely minced parsley and chives (or shallot), set
them in a buttered baking tin, covered with a
buttered paper, and bake ten minutes in a moderate
oven. Serve dished alternately with sliced and fried
bacon✪ Bacon and Tomatoes. Mushrooms may replace the tomatoes.
Bacon and Macaroni. — Boil 2oz. of macaroni in a
j)iut of stock til] tender, but not pappy ; then add
2oz. or 3oz, of previously boiled streaky bacon, cut
into squares, to the macaroni, which should have
absorbed most of the liquid, and toss the whole over
the fire with loz. of bacon fat✪ Bacon and Macaroni till quite hot ; turn
out on to a hot dish, and serve with a garnish of
fried eggs or broiled mushrooms, or both.
Liver and Bacon. — Well wash, dry, and slice
thinly 4oz. of calf’s liver ; fry 3oz. or 4oz. of bacon
HOT DISHES.
G.3
and set it aside in a hot dish ; now put into the
same pan the sliced liver and |lb. of well wiped,
peeled, and minced mushrooms, and fry it all
together for eight minutes or so, adding a little
more bacon fat (or some butter) if that in the pan
is not sufficient. Mind it does not burn ! Now lift
out the liver, dredge into the pan a spoonful of flour,
and stir this in till nicely browned, when you pour
to it half a pint of good stock✪ Liver and Bacon (flavoured with the
mushroom trimmings, stalks, &c.), pepper, and salt;
let this boil up, then return the liver to the pan and
let it stew gently till quite tender, when you lift it
out and dish with the bacon and the gravy round it.
Or : dissolve some bacon fat in a pan, and have
ready sliced (about one-third of an inch thick),
diied, and floured, some nice calf’s liver, dq? it in
the melted fat and broil or toast it, peppering it well
whilst cooking, and serve with rolls of broiled bacon.
Usually the bacon is fried first and then the liver,
but the above method will be found well worth the
small amount of extra trouble.
Kidneys d la Brochette. — Throw the kidneys for
three or four minutes into boiling salted water to
remove the rank taste they sometimes have, then
dry well, slit them through without actually dividing
them, and remove the core ; then skewer them open
like the leaves of a book with tiny skewers, one for
each person ; or, if preferred, run them two or three
together on long slender skewers. Dqj them in
liquefied butter or very good salad oil, and cook on
a buttered grid for eight minutes, turning frequently.
Slip off on to a hot dish, place a tiny pat of maitre
64 BREAKFAST AND LUNCH DISHES.
Page 31 · 4 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
wrapped in heart-shaped pieces of previously oiled and dried paper, and broiled as above ; or the fish and bacon rolls, nicely seasoned as you roll them up, may be run on to skewers and broiled.
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, &c., in the bacon and fry in batter, or in egg and breadcrumbs as above. Serve on croutons, with a garnish of picked watercress seasoned with oil and vinegar.
Bacon and Tomatoes. — Slice some nice ripe tomatoes, season with salt, coralline pepper, and finely minced parsley and chives (or shallot), set them in a buttered baking tin, covered with a buttered paper, and bake ten minutes in a moderate oven. Serve dished alternately with sliced and fried bacon. Mushrooms may replace the tomatoes.
Bacon and Macaroni. — Boil 2oz. of macaroni in a pint of stock til] tender, but not pappy ; then add 2oz. or 3oz, of previously boiled streaky bacon, cut into squares, to the macaroni, which should have absorbed most of the liquid, and toss the whole over the fire with loz. of bacon fat till quite hot ; turn out on to a hot dish, and serve with a garnish of fried eggs or broiled mushrooms, or both.
Liver and Bacon. — Well wash, dry, and slice thinly 4oz. of calf’s liver ; fry 3oz. or 4oz. of bacon
G.3
and set it aside in a hot dish ; now put into the same pan the sliced liver and |lb. of well wiped, peeled, and minced mushrooms, and fry it all together for eight minutes or so, adding a little more bacon fat (or some butter) if that in the pan is not sufficient. Mind it does not burn ! Now lift out the liver, dredge into the pan a spoonful of flour, and stir this in till nicely browned, when you pour to it half a pint of good stock (flavoured with the mushroom trimmings, stalks, &c.), pepper, and salt; let this boil up, then return the liver to the pan and let it stew gently till quite tender, when you lift it out and dish with the bacon and the gravy round it. Or : dissolve some bacon fat in a pan, and have ready sliced (about one-third of an inch thick), diied, and floured, some nice calf’s liver, dq? it in the melted fat and broil or toast it, peppering it well whilst cooking, and serve with rolls of broiled bacon. Usually the bacon is fried first and then the liver, but the above method will be found well worth the small amount of extra trouble.
Kidneys d la Brochette. — Throw the kidneys for three or four minutes into boiling salted water to remove the rank taste they sometimes have, then dry well, slit them through without actually dividing them, and remove the core ; then skewer them open like the leaves of a book with tiny skewers, one for each person ; or, if preferred, run them two or three together on long slender skewers. Dqj them in liquefied butter or very good salad oil, and cook on a buttered grid for eight minutes, turning frequently. Slip off on to a hot dish, place a tiny pat of maitre
Records on this page
Bacon FrittersBacon and TomatoesBacon and MacaroniLiver and Bacon