Mrs Beetons Meat Recipes Revisited

Boiled Bacon

Bacon
Water
Raspings, (Fine Breadcrumbs)

As bacon frequently has excessively salt, if so, soak it in warm water for an hour or two before dressing it.
Then pare off the rusty parts and scrape the under side and rind as clean as possible.
Put it into a saucepan of cold water, let it come gradually to a boil and as the scum rises to the surface of the water, remove it.
Let it simmer very gently until it is thoroughly done
Remove and drain, remove the skin and sprinkle with a few raspings and garnish with tufts of cauliflower or brussels sprouts.
When served alone, young and tender broad beans or green peas are the usual accompaniments.

Time: 1 lb. of bacon, 15 minutes; 2 lbs., 1-1½ hour.
Sufficient: 2 lbs., when served with poultry or veal, enough for 10 persons.
Seasonable at any time.

BOILED BACON

804. INGREDIENTS - Bacon; water.

Mode - As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it; then pare off the rusty parts, and scrape the under-side and rind as clean as possible. Put it into a saucepan of cold water, let it come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let it simmer very gently until it is thoroughly done; then take it up, strip off the skin, and sprinkle over the bacon a few bread raspings, and garnish with tufts of cauliflower or Brussels sprouts. When served alone, young and tender broad beans or green peas are the usual accompaniments.

Time - 1 lb. of bacon, 1/4 hour; 2 lbs., 1-1/2 hour.

Average cost, 10d. to 1s. per lb. for the primest parts.

Sufficient - 2 lbs., when served with poultry or veal, sufficient for 10 persons.

Seasonable at any time.

Mrs BeetonRecipes

Mrs Beetons Meat Recipes Revisited

Boiled Bacon

Mrs Beeton
Recipes