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 33

It is the custom in Devonshire to re-cook the potatoes left over from the day before, in the pan in which the breakfast bacon has been fried and serve the two together. The potato is mashed, seasoned with pepper and salt, turned into the hot bacon fat, stirred about over the fire and finally shaped into a thick flat cake, well browned underneath and turned over brown side uppermost on to a hot dish. The crisp curls of bacon are placed on it and around it, or in a separate dish.

[There was nothing more individual than English housekeeping and cooking in Victorian days; we all had our own little ways until we tried imitating our neighbours. In Devonshire and many other places in England they always fry their breakfast bacon.]