By way of an occasional treat, a few days ago I took maybe a pound and a half of dry-cured streaky bacon from the butcher at Manor Green Road, of which maybe a pound has now gone.
A small portion went into soup, which it made tasty but salty.
A regular portion was fried in rape seed oil and taken on home made brown bread. Bacon very good.
A regular portion was fried using the fat left over from the day before and taken in white bread, an unsliced sandwich loaf from Waitrose. This last fresh enough but a little doughy, not much like the good quality, English-style white bread which was relatively easy to get up to around forty years ago. Bacon again very good. Possibly all the more so for being quite thick cut, maybe a couple of millimetres thick and for being cooked but not crisp.
The balance will be used to make a bacon and egg flan, or Quiche Lorraine as it is styled in most modern recipe books.
Reference 1: https://www.masterbutchersepsom.co.uk/.
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