Bacon Froise

An old English dish dating back to the 15th century, froise (or fraize) is a batter-like mixture, which was probably originally cooked in the hot fat that dripped from a spit-roasted joint. It is a tasty economical recipe, delicious served with mushrooms, lightly cooked in a little lemon juice flavoured with black pepper and grilled tomatoes.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Sift the flour into a bowl.
  • Break in the egg.
  • Gradually add the milk, beating to form a smooth batter.
  • Season with pepper.
  • Gently cook the bacon in a frying pan until the fat runs and the bacon is crisp.
  • Drain well.
  • Whisk the egg white until stiff, but not dry, and lightly fold into the batter.
  • Melt a little butter in the frying pan until sizzling.
  • Add half the batter and spread out to cover the base of the pan.
  • Cook over a moderate heat until the bottom is alight golden brown and the top is just set.
  • Scatter the bacon over the surface of the batter and cover with the remaining batter.
  • Cook until the top is set, then turn the ‘cake’ over and brown the other side.
  • Transfer to a warmed plate and cut into wedges.
  • Serve accompanied by mushrooms and tomatoes.
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RECIPE MADE WITH LOVE BY

@Millereg
Contributor
@Millereg
Contributor
"An old English dish dating back to the 15th century, froise (or fraize) is a batter-like mixture, which was probably originally cooked in the hot fat that dripped from a spit-roasted joint. It is a tasty economical recipe, delicious served with mushrooms, lightly cooked in a little lemon juice flavoured with black pepper and grilled tomatoes."
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  1. Millereg
    An old English dish dating back to the 15th century, froise (or fraize) is a batter-like mixture, which was probably originally cooked in the hot fat that dripped from a spit-roasted joint. It is a tasty economical recipe, delicious served with mushrooms, lightly cooked in a little lemon juice flavoured with black pepper and grilled tomatoes.
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