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Frizzled Bacon
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 439. The excerpt below is the record exactly as published.
FRIZZLED BACON. 525 tates. It should be sent to table immediately, as it is apt to thicken if it stands any time. BUBBLE AND SQUEAK. Boil chop and fry, with a little butter, pepper and salt, some cabbage and lay on it slices of fried beef, lightly fried. FRENCH BEEF KIDNEY. Slice the kidney rather thin, after having stripped off the skin and removed the fat ; season it with pepper salt and grated nutmeg, and sprinkle over it plenty of minced parsley and eschallots chopped very small. Fry the slices over a brisk fire, and when nicely browned on both sides stir amongst them a teaspoonful of flour, and pour in by degrees a cup of gravy and a glass of white wine. Bring the sauce to the point of boiling, add a morsel of fresh butter and tablespoonful of lemon juice, and pour the whole into a hot dish garnished with fried bread. FRIZZLED BACON. Steam some rice ; when done, beat up a few eggs into it and a piece of butter
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