Fried Rashers of Bacon and Poached Eggs

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 3 min Total: 3 min
Yield
3.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Cut the bacon into thin slices, trim away the rusty parts, and cut off the rind.
  2. 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.
  3. Turn it 2 or 3 times, and dish it on a very hot dish.
  4. Poach the eggs and slip them on to the bacon, without breaking the yolks, and serve quickly.
Original Text
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. BROILED RASHERS OF BACON (a Breakfast Dish). 803. Before purchasing bacon, ascertain that it is perfectly free from rust, which may easily be detected by its yellow colour; and for broiling, the streaked part of the thick flank, is generally the most esteemed. Cut it into thin slices, take off the rind, and broil over a nice clear fire; turn it 2 or 3 times, and serve very hot. Should there be any cold bacon left from the previous day, it answers very well for breakfast, cut into slices, and broiled or fried. Time.—3 or 4 minutes. Average cost, 10d. to 1s. per lb. for the primest parts. Seasonable at any time. Note.—When the bacon is cut very thin, the slices may be curled round and fastened by means of small skewers, and fried or toasted before the fire.
Notes
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