Cook bacon until transparent. It must be limp not crisp. Cut slices in halves and cut rolled pastry into strip just a little wider than bacon. Place each half strip bacon on pastry and roll up. They may need tooth picks to fasten them whilst baking. They must be served hot.
Source: contributed by Mrs. D. Carmichael in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.6
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