152. WILTED LETTUCE with BACON

5 slices bacon
1/4 cup white vinegar
1 teaspoon chopped onion
2 tablespoons sweet or sour cream (optional)
lettuce leaves, washed, dried well and torn into serving-size pieces

Fry bacon until crisp. Remove from pan, drain, crumble and set aside. Leave drippings in pan. Add to drippings the vinegar, onion and cream, if used. Heat all gently, pour over lettuce leaves, added the crumbled bacon. Toss together and serve at once.


courtesy of: How to Cook a Pig and Other Back-to-the-Farm Recipes by Betty Talmadge. New York: Simon & Schuster, 1977, p. 75.