We Go Out In Savannah

To All Our Followers....Ms. Goulash recently received a recipe booklet of ancient Gypsy recipes....here is one of my favorites:

Gypsy Bacon Roast (serves 4 - 6)
1 slab jowl type bacon (approx. 6 lbs.)
4 large ripe tomatoes
3 lbs. radishes
4 large cooking onions
4 Bermuda onions
2 loaves sliced rye bread
salt & pepper

Make a fire outdoors using aged fruitwood. Bacon will be roasted over hot embers (not fire). Dice all tomatoes, cooking onions and radishes; add salt and pepper; mix. Cover and set aside. Cut a 4 foot limb from a fruit tree branch and sharpen one end to a point. Slice a 2 lb. piece of jowl bacon and skewer on stick with a Bermuda onion. Cut a checkered pattern into bacon on rind side, slicing 1/4 inch deep so bacon grease may flow from cut grooves. Hold skewer over hot embers 8 to 12 inches from heat. Place rye bread (one side may be toasted over embers) in dish; spoon mixture over bread. When grease of bacon starts to run, dab bacon onto rye bread and its mix. When bacon no longer runs with grease, it is almost to burning or "gypsy" stage. Slice bacon and Bermuda onion and eat with rye bread and mix.

As the saying goes: A wise old gypsy was starving and shivering. A man of means came upon him and asked "What do you want to do more, eat or get warm?" The shrewd gypsy's answer was "I want to roast bacon".
A gypsy's breakfast consists of bread and bacon.
A gypsy's lunch is bacon and bread.
A gypsy's dinner is a combination of the two.

Enjoy!
Ms. Goulash