Fried Eggs and Bacon

Ingredients

• four ounces of lard
• four ounces of suet

Method

1. 1

   Heat lard or suet in a small deep frying-pan over a brisk fire.

2. 2

   Fry each Egg separately using a large iron spoon to shape the white.

3. 3

   Slide the Egg into the boiling fat and fry until done.

4. 4

   Lift out with a slice and drain.

5. 5

   Broil or toast the rashers of Bacon separately and serve together hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 272. The excerpt below is the record exactly as published.

Fried Eggs and Bacon. — This dish is peculiar to the British race, and how often we have reason to wish that it never had been invented! Nothing is better than Fried Eggs and Bacon when properly cooked, nothing is more rare than to get them properly cooked, and nothing is more unpleasant to the eye, the palate, or the digestion than the dish of leathery yolks, and burnt discoloured "whites of eggs sent up, as is too often the case, bathed in tepid bacon fat, and resting upon greasy slices of bacon. Never fry the Eggs and the Bacon together, for the Bacon does not yield nearly enough fat to fry the Eggs properly. But have ready four ounces of lard (if lard is used) or four oimces of suet

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