eggsbaconartofcookery1808
Victorian Era Eggs and Bacon

This recipe is essentially deviled eggs served on bacon and smothered in gravy. My arteries just hardened a bit.

If you were working hard all day on the farm in sub-zero weather, though, I could see where this would fill in all the nooks and crannies!

I would probably pair this with black coffee or tea.

Note: Cullis is a strong meat broth, or drippings from dressed meat.

Source: Art of Cookery, by John Mollard. 1808.

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