Cut some thin slices of bacon and roll them neatly, secure the roll with thread and parboil them, and allow to cool. Make a batter as follows: - To a quarter of a pint of tepid water add a dessertspoonful of oil, then gradually stir in four ounces of flour and a little salt, and set aside for at least an hour before using; just before the batter is required add a pinch of baking-powder and the white of an egg, whisked to a very stiff froth. Dip the rolls of bacon (having removed the thread) into the batter and fry in boiling fat. Serve on a very hot dish.