Make a batter with the flour, egg and milk and a pinch of salt. It should be the consistency of double cream and run quickly off the spoon.

After frying the bacon in butter or lard, remove it to a plate to keep hot. Increase the heat under the frying pan and put in a tablespoon of batter. This will run into an oval shape and rise up in the middle. Baste it with hot fat as you would a fried egg and dish up at once with the bacon.