Yield: 1 dressing
|¼ pounds||Very fat bacon; -=OR=-|
|¼ pounds||Ham; cut into small pieces|
|⅓ cup||Vinegar; to each|
|⅔ cup||Bacon fat;|
Cut bacon or ham into very small dice. Fry gently till the oil turns light brown color, remove from the fire and add vinegar to bacon fat.
Pour over a salad already seasoned with pepper, salt and such herbs as wished. If the bits of bacon are objectional pour through a strainer, but their savory crispness is generally an improvement.
Source: Gold Medal Flour Cook Book Published by Washburn-Crosby Co, 1910
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 10-18-95