Mrs Beetons Meat Recipes Revisited
Fried Rashers of Bacon and Poached Eggs
Bacon
Eggs
Cut the bacon into thin slices, cut off the rind and trim away any excess fat.
Put it into a cold frying pan, then place over a medium heat.
Turning 2 or 3 times and dish it on a very hot dish.
Poach the eggs and slip them on to the bacon, without breaking the yolks and serve quickly.
Time: 3 or 4 minutes.
Sufficient: Allow 6 eggs for 3 persons.
Seasonable at any time.
Note: Fried rashers of bacon, curled, serve as a pretty garnish to many dishes.
For small families, answer very well as a substitute for boiled bacon, to serve with a small dish of poultry, etc.
FRIED RASHERS OF BACON AND POACHED EGGS
802. INGREDIENTS - Bacon; eggs.
Mode - Cut the bacon into thin slices, trim away the rusty parts, and cut off the rind. Put it into a cold frying-pan, that is to say, do not place the pan on the fire before the bacon is in it. Turn it 2 or 3 times, and dish it on a very hot dish. Poach the eggs and slip them on to the bacon, without breaking the yolks, and serve quickly.
Time - 3 or 4 minutes.
Average cost, 10d. to 1s. per lb. for the primest parts.
Sufficient - Allow 6 eggs for 3 persons.
Seasonable at any time.
Note - Fried rashers of bacon, curled, serve as a pretty garnish to many dishes; and, for small families, answer very well as a substitute for boiled bacon, to serve with a small dish of poultry, &c.
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