Egg and Bacon Rolls

Ingredients

• 5 or 6 thin slices of bacon
• 1 hard-boiled egg
• 1 tea-cupful breadcrumbs
• 1 tea-sp.chopped parsley
• Grated lemon rind
• Salt
• Pepper
• 1 yolk of egg
• A little milk

Method

1. 1

   Chop the hard-boiled egg and mix it in a basin with the breadcrumbs, parsley, grated lemon rind, and seasoning of pepper and salt.

2. 2

   Bind together with the raw yolk of an egg and a little milk.

3. 3

   Spread the stuffing on the bacon slices, roll them up, fasten with a skewer, and bake in a moderate oven for about 10 minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 613. The excerpt below is the record exactly as published.

Egg and Bacon Rolls, 2 5 or 6 thin slices of bacon. 1 hard-boiled egg. 1 tea-cupful bread- crumbs. 1 tea-sp.chopped parsley Grated lemon rind. Salt. Pepper. 1 yolk of egg. A little milk

Cook this with the app: pantry check, scaling, and the assistant.