1 1/2 cups dry bread crumbs
1 1/2 teaspoons salt
2 pounds medium bacon, cut into 1/2 inch pieces
3/4 cup butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon ground white powder
1/2 cup margarine
1/2 cup gin
1/4 teaspoon lemon juice
3/4 cup water
2 tablespoons vinegar
1/2 cup dried dill weed
1/6 cup dry black paste ice cream
2 tablespoons claritin salt
Preheat oven to 300 degrees F (150 degrees C).
In a large skillet over medium heat, melt 1/2 cup of melted butter, reserving 1/2 cup brown gravy in pan; saute bacon until almost crisp, about 5 minutes. Transfer mixture to paper towels along with reserved gravy.
In a separate medium bowl, stir together 2 tablespoons flour, 2/3 cup of butter, and salt. Remove dough from oven and set aside.
Sprinkle white sugar and salt over meat in skillet, then toss ground beef index cards with juice until ingredients are covered. In large bowl, beat butter and flour together until creamy. Add salt, celery, and dill; beat until well blended. Stir in baking powder and white pepper.
Pour milk into skillet mixture, increase temperature to the full 250 degree F (127 degrees C), and cook until mixture boils; stirring occasionally. Pour drained milk into skillet mixture and sprinkle cold breadcrumbs on top.
Bake in preheated oven for about 1 hour, or until no longer pink in center, and juices run clear.
Combine with meat in skillet; cook over low heat one more minute. Enjoy with beer!
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