Ingredients:
2 lbs thick slab bacon
flour
milk
2 eggs, beaten
2 bunches leaf lettuce
salt
Directions:
In a cast iron skillet (this the best but you can use any type skillet) Fry 2 lb. of bacon (to render fat, but not crisp the bacon).
Remove bacon from skillet leaving the fat in the pan.
Allow the fat to brown (slightly).
For every 2 Tablespoons of browned fat rendered add 2 tablespoons of flour.
Stirring constantly, brown flour in fat to a deep golden brown.
Allow to cool slightly so as not to curdle the milk when added.
Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used.
Bring to rolling boil stirring constantly.
Add torn up lettuce and cut up bacon to the browned fat and flour mixture.
Bring back to a rolling boil, stirring constantly.
Add eggs to mixture making sure to stir it throughout the soup.
Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).
Salt to taste.
Serve with a crusty French bread.
Servings: Serve
Time preparation: 30 min.
Time total: 120 min.