Bacon Broiled or Fried

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (9)
  1. Cut the bacon evenly in thin slices or rashers.
  2. Pare all rind and rust from the slices.
  3. Curl the slices around and fasten them with small slight skewers.
  4. Fry, broil, or toast them in a Dutch oven.
  5. Draw out the skewers before they are sent to table.
  6. The bacon may also be cooked without being curled.
  7. The rind should always be taken off.
  8. Gently toast, grill, or fry the bacon so that it is well done without being too much dried or hardened.
  9. The bacon should be cut thin.
Original Text
BACON BROILED OR FRIED. Cut it evenly in thin slices or rashers, as they are generally called, pare from them all rind and rust, curl them round, fasten them with small slight skewers, then fry, broil, or toast them in a Dutch oven; draw out the skewers before they are sent to table. A few minutes will dress them either way. They may also be cooked without being curled. The rind should always be taken off, and the bacon gently toasted, grilled, or fried, that it may be well done without being too much dried or hardened: it should be cut thin.
Notes
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