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Mixed Eggs and Bacon


Take a nice rasher of mild bacon; cut it into squares no larger than dice; fry it quickly until nicely browned; but on no account burn it. Break half a dozen eggs into a basin, strain and season them with pepper, add them to the bacon, stir the whole about and, when sufficiently firm, turn it out into a dish. Decorate with hot pickles.


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The White House Cookbook (1887).

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