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Boiled Bacon

Instructions

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 pound of bacon, 1/4 hour; 2 lbs., 1 1/2 hours.

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

Seasonable at any time.

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Source

The Book of Household Management (1861).


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