1832 - The Cook's Own Book

Bacon and Eggs

DDV CULINARY

Cut a quarter of a pound of streaked bacon into thin slices,
and put them into a stewpan over a slow fire, taking care to turn them frequently;
when sufficiently done, pour the melted fat of the bacon into a dish,
break over it seven or eight eggs, add two spoonfuls of gravy, a little salt and pepper,
and stew the whole over a slow fire: pass a salamander over it, and serve.