Inkqubo yokulungiselela: I-oveni yangaphambi kwe-200 degrees. Sika ioyile ebandayo ngompu kunye nomgubo, ukongeza ipinki yetyuwa kunye namanzi omkhenkce. Ukuguqa inhlama, qengqeleka ibhola kuyo, usonge kwifilimu kwaye uthumele kwifriji kangangemizuzu engama-20-25.
Umvundla ugalele amanzi kwaye ubilise i-Biil, ukongeza ii-bulbs ezi-1 kunye ne-1 yekherothi, emva koko susa onke amathambo kwaye unqumle inyama enkulu. I-Bouillon Gcina. I-Bacon inqunyulwe kwimigca, yonke i-bulb evuthayo inqunyulwe kakuhle, inyibilikisiwe i-carrot kwi-grater ye-coarse.
Inyibilika kwi-1 tbsp. Isipuni sebhotile kunye neziqwenga zomvundla, umhluzi omninzi, apho wapheka khona, emva koko wahlehliswa kwiplate. Kwipani enye, i-fry kwi-gooney yegolide ye-bacon, yongeza i-anyanisi, imizuzu embalwa yokufumana i-Fry, ipepile kwaye idityaniswe kancinci, i-ML yomhluzi kwaye igalele i-100 ml kwimizuzu eli-15.
Yabelana nayo yonke into kwifom entle ye-oblong yokubhaka, apho unokwenza ipayi kwitafile. Khupha inhlama yomaleko we-oblong, ke unciphise ubungakanani bemozulu kwaye uyigubungele ngokuzalisa njengesivalo ngokwenza icala eliphezulu. Kumbindi kuvavanyo ukwenza umnqamlezo ophucukileyo. Khupha iziqwenga zentlama, nqumle amagqabi kubo, ubeke ngaphezulu kwekhekhe elijikeleze umqatha kwaye ubeke ifomu kwifriji kangangemizuzu engama-30. Hlula wonke umphezulu wenhlama, ngaphandle kwamagqabi, iqanda, ifakwe kancinci ngobisi, emva koko ubhaka ikhekhe kwimizuzu ye-Oveni engama-25-30.