Dressed Rashers of Bacon

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 (2)
Instructions (4)
  1. Slice rather thicker than for frying some cold boiled bacon.
  2. Strew it lightly on both sides with fine raspings of bread, or with a grated crust which has been very slowly and gradually toasted until brown quite through.
  3. Toast or warm the rashers in a Dutch oven.
  4. Serve them with veal cutlets, or any other delicate meat.
Original Text
DRESSED RASHERS OF BACON. Slice rather thicker than for frying some cold boiled bacon, and strew it lightly on both sides with fine raspings of bread, or with 260a grated crust which has been very slowly and gradually toasted until brown quite through. Toast or warm the rashers in a Dutch oven, and serve them with veal cutlets, or any other delicate meat. The bacon thus dressed is much more delicate than when broiled or fried without the previous boiling. 4 to 5 minutes.
Notes
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