Boiled Bacon

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
10.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. 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.
  2. 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.
  3. 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.
  4. When served alone, young and tender broad beans or green peas are the usual accompaniments.
Original Text
BOILED BACON. 804. INGREDIENTS.—Bacon; water. [Illustration: BOILED BACON.] 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.
Notes
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