1940s Recipes + Menus

Bacon Crisps

The Way We Cooked: Vintage Gourmet

September 1942

Cut bacon strips into thin squares, and dip the squares into a mixture of beaten egg, seasoned with a few drops of Tabasco and a similar amount of Worcestershire sauce. Then roll them in fine bread or cracker crumbs, seasoned with salt and pepper to taste. Just before serving, fry the squares in butter to a crisp, crackling brown.

This exclusive recipe is pulled directly from Gourmet's archive. It has not been re-tested by our food editors since it was published in the magazine, but it's a pretty good indication of the kinds of things we once cooked—and ate—with great pleasure.

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