Bacon or Ham Omelet. — Beat six
eggs, and add a small tea-spoonful of flour mixed
Avith a table-spoonful of milk or water, and
pepper and salt to taste. Mince half a pound
of cold boiled bacon or ham, and stir it in wdth
the egg. Dissolve a good piece of butter or fat✪ Bacon or Ham Omelet
in the omelet-pan and pour in the omelet.
OMELET-PAN.
Shake the pan while dressing. In three or four
minutes the sides may be folded over, and the
o'.^elet turned out on a hot dish, or taken up
with a flat spoon. Some cooks prefer to put the
bacon or ham in the middle and fold the sides
over it. This kind of omelet may be made
with a variety of ingredients : cold meat, kid-
ney, green-peas, asparagus tops, small mush-
rooms, oysters, and lobster. Time, from three
to four minutes. Probable cost, about Is.
with bacon. Sufficient for three or four per-
sons.
Bacon or Ham, To Cure (Devon-
shire way) . — Draw away all the slime and
blood from two hams by rubbing them well
with salt for tw® days before they are put into
the pickle. Drain them, lay them in a pan, and
pour over them boiling hot the following in-
gredients : — two pounds of treacle, two ounces of
saltpetre, one pound of common sait, and one
pint of good vinegar; turn and baste them
every day for a month, then drain and smoke.
Time to salt, one month. Probable cost of
pickle. Is. Suflicient for a ham of sixteen poimds
weight.
Bacon or Ham, To Cure (Wiltshire
way). — The excellence of bacon depends to
a great dcgi-ec upon the care with which
BAI
(42)
BAK
the meat is drained from blood and slime before
it is salted. The amount of salt used is not so
important if this be well attended to, as ■s\ill be
seen by the Wiltshire mode. The quantity
of salt for a whole pig is one pound and a half
of bay salt, and one pound of common salt to six
ounces of saltpetre, and one pound and a half
of the coarsest brown sugar or treacle. Strew
common salt over the bacon, and let it drain a
day and night. Powder the bay salt and salt-
petre, and mix them thoroughly with the other
salt and sugar. AVhen well blended, rub each
piece of bacon and lay them together in a
trough. Turn every alternate day for a month.
Smoke nine days. Sufficient for the flitches of
one i)ig of ten or twelve stones.
Bain Marie Pan. — The Bain Marie is a
shallow vessel generally made of copper, which
is used for keeping sauces, stews, &c., hot when
they are already sufficietitly cooked, and it is
not convenient that they should be immediately
served. It will be found most valuable in those
families where regularity and punctuality in
meals cannot be depended upon, as it affords
Page 192 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bacon or Ham Omelet. — Beat six eggs, and add a small tea-spoonful of flour mixed Avith a table-spoonful of milk or water, and pepper and salt to taste. Mince half a pound of cold boiled bacon or ham, and stir it in with the egg. Dissolve a good piece of butter or fat in the omelet-pan and pour in the omelet.
OMELET-PAN.
Shake the pan while dressing. In three or four minutes the sides may be folded over, and the omelet turned out on a hot dish, or taken up with a flat spoon. Some cooks prefer to put the bacon or ham in the middle and fold the sides over it. This kind of omelet may be made with a variety of ingredients : cold meat, kidney, green-peas, asparagus tops, small mushrooms, oysters, and lobster. Time, from three to four minutes. Probable cost, about Is. with bacon. Sufficient for three or four persons.
Bacon or Ham, To Cure (Devonshire way) . — Draw away all the slime and blood from two hams by rubbing them well with salt for two days before they are put into the pickle. Drain them, lay them in a pan, and pour over them boiling hot the following ingredients : — two pounds of treacle, two ounces of saltpetre, one pound of common sait, and one pint of good vinegar; turn and baste them every day for a month, then drain and smoke. Time to salt, one month. Probable cost of pickle. Is. Sufficient for a ham of sixteen poimds weight.
Bacon or Ham, To Cure (Wiltshire way). — The excellence of bacon depends to a great degree upon the care with which
BAI
(42)
BAK
the meat is drained from blood and slime before it is salted. The amount of salt used is not so important if this be well attended to, as will be seen by the Wiltshire mode. The quantity of salt for a whole pig is one pound and a half of bay salt, and one pound of common salt to six ounces of saltpetre, and one pound and a half of the coarsest brown sugar or treacle. Strew common salt over the bacon, and let it drain a day and night. Powder the bay salt and saltpetre, and mix them thoroughly with the other salt and sugar. AVhen well blended, rub each piece of bacon and lay them together in a trough. Turn every alternate day for a month. Smoke nine days. Sufficient for the flitches of one i)ig of ten or twelve stones.
Bain Marie Pan. — The Bain Marie is a shallow vessel generally made of copper, which is used for keeping sauces, stews, &c., hot when they are already sufficiently cooked, and it is not convenient that they should be immediately served. It will be found most valuable in those families where regularity and punctuality in meals cannot be depended upon, as it affords
Records on this page
Bacon or Ham Omelet