Spanish Bacon on Toast

Ingredients

• twelve slices of bacon
• two tablespoonfuls of flour
• a cup of milk
• a small onion minced
• a dash of pepper
• six slices of toast
• a slice of raw tomato

Method

1. 1

   Fry the bacon until crisp and brown.

2. 2

   Remove from the pan, leaving some fat.

3. 3

   Stir flour into the fat, then add milk, minced onion, and pepper.

4. 4

   Cook until smooth.

5. 5

   On each slice of toast, place two slices of bacon and a slice of raw tomato.

6. 6

   Pour the sauce over and serve hot.

Nutrition per serving

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 13. The excerpt below is the record exactly as published.

Spanish Bacon on Toast Fry a crisp brown, twelve slices of bacon. Remove the bacon from the frying pan, leaving some of the fat. Into this stir two tablespoon- fuls of flour and a cup of milk; a small onion 74 MEATS minced and a dash of pepper. Cook until it is smooth. Have six slices of toast ready. On each, place two slices of the fried bacon and on each a slice of raw tomato. Pour the sauce over the toast and bacon and tomato, and serve very hot. 75 JOE TILDEN'S RECIPES FOR EPICURES Memo 76 MEATS Memo 77 JOE TILDEN'S RECIPES FOR EPICURES Memo MEATS Memo 79 JOE TILDEN'S RECIPES FOR EPICURES Memo 80 SAUCES _ SAUCES _ Sauce for Canvas-back Duck Melt together in a hot soup plate one ounce of butter, and an equal amount of currant jelly. Add the juice of a lime, a glass of sherry and a small cupful of finely chopped celery. Season with salt, pepper and cayenne. Sauce for Wild Fowl Take one shallot chopped, salt, cayenne, mace, a glass of port or claret, one tablespoonful of Worcestershire sauce, one tablespoonful of mushroom catsup, the rind of one-half lime and one tablespoonful of lime juice. Boil these in- gredients for five minutes. Strain the liquor and add to any gravy. 83 JOE TILDEN'S RECIPES FOR EPICURES Hollandaise Sauce Heat a bowl with boiling water, and wipe dry. In it beat quarter of a cup of butter to a cream. Add the yolks of two raw eggs, one at a time, beating until smooth. Then add a tablespoon- ful of lemon juice, salt and cayenne, and beat the mixture with a fork or an egg beater, for five minutes. Place the bowl in boiling water. Stir into the sauce two tablespoonfuls of boiling water, and beat until the sauce is smooth and thick as mayonnaise. Parsley Butter Beat three tablespoonfuls of butter to a cream. Add half a tablespoonful of lemon juice and one of chopped parsley, half a teaspoonful of salt. Beat all together several minutes, when it is ready for use. An excellent dressing for fried or broiled fish. 84 _ SAUCES _ Green Sauce Mix in a bowl a tablespoonful each of finely chopped parsley and onion, with one table- spoonful of Tarragon vinegar and one of cider vinegar. Season with salt, pepper and cayenne. Egg Sauce Beat two ounces of butter to a froth. Mix into it one tablespoonful of flour and the yolk of one egg. Pour a cup of hot water of this batter, stirring constantly. Heat over the fire until it is thick and smooth, but be careful not to boil. Just before serving stir .in two hard boiled eggs finely chopped. Celery Sauce Put in a stewpan with salt, cayenne and a blade of mace, three grated heads of celery. Cover with boiling water. Boil ten minutes 85 JOE TILDEN'S RECIPES FOR EPICURES and drain. Return to the fire with enough veal stock to cover the celery and stew half an hour. Then add two ounces of butter rolled in flour, and half a cup of cream. Shake over the fire a minute or two and serve at once. » » Devil for Boiled Ham or Fowl Put in a saucepan half a teacupful of soup stock, three ounces of butter, one teaspoonful of salt, one teaspoonful of made mustard, two teaspoonfuls of French mustard, two cloves of garlic chopped fine, one onion chopped, two green peppers and one pickeled gherkin chopped, one tomato peeled and cut up, the juice of half a lime and half a lime cut in thin slices. Sim- mer for one hour, then add the following : One tablespoonful of Worcestershire sauce, one of Imperial sauce, one of Tarragon vinegar, two of Bon Gout sauce, two of mushroom catsup, two of walnut catsup and two tablespoonfuls of chutney, add half a pint of sherry and simmer for fifteen minutes. This will keep several months. 86 _ SAUCES _ Onion Sauce Boil three good sized onions, one hour. Drain and put in a stewpan with one-half pint of milk and one teaspoonful of salt. Simmer for fifteen minutes, then rub through a sieve and put back in the pan with one-half pint of cream and one ounce of butter. Simmer ten minutes and serve very hot. Garlic Sauce Rub together in a mortar until smooth, two ounces of butter, two cloves of garlic and one teaspoonful of salt. Add a tablespoonful of lime juice and one-half a pint of melted butter. Beat until light and smooth, when it is ready to serve. 87 JOE TILDEN'S RECIPES FOR EPICURES Melted Butter Take one pint of milk and one teaspoonful of salt ; when it boils stir into it three ounces of butter, a little cayenne and two tablespoonfuls of flour

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