Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 32

1. If you have any cold cooked bacon, you may make a very nice dish of it by cutting it into slices about 1/4 inch thick.

2. Grate some crust of bread and powder the rashers well with it on both sides.

3. Toast them in front of the fire (or under a gas or electric grill).

4. They will be browned on one side in about three minutes. Turn them and do the other.

N.B.—These are a delicious accompaniment to poached or fried eggs; the bacon having been boiled first is tender and mellow — they are an excellent garnish round veal cutlets or sweetbreads, or calf’s-head hash, or green peas, or beans, etc.