Difference between revisions of "Grand Union Bacon"
RealRecipes (talk | contribs) m (moved Cookbook:Grand Union Bacon to Grand Union Bacon: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Breakfast|Breakfast]] |
== Ingredients == | == Ingredients == | ||
| − | *[[ | + | *[[Bacon|bacon]] strips (very thin and lean) |
| − | *one [[ | + | *one [[Egg|egg]] |
| − | *3 drops [[ | + | *3 drops [[Tabasco Sauce|Tabasco sauce]] |
| − | *[[ | + | *[[cracker|cracker]] dust |
| − | *[[ | + | *[[Butter|butter]] |
== Procedure == | == Procedure == | ||
Revision as of 17:57, 5 April 2012
| Breakfast
Ingredients
- bacon strips (very thin and lean)
- one egg
- 3 drops Tabasco sauce
- cracker dust
- butter
Procedure
- Beat the egg with the Tabasco sauce.
- Dip bacon in the egg mixture, and roll in cracker dust.
- Put butter in a frying pan over medium heat. When pan is well heated, put in the bacon. Fry until golden brown.
- Flip bacon over, cook other side, and serve on a napkin.
Adapted from Grand Union Cookbook, compiled by Margaret Compton (Grand Union Tea Co., 1902).
