Prepare and cook as directed in Fried Salt Pork.
BOILED BACON.
If tlie fat of bacon is yellow, the meat is rusty or
tainted. If the lean has brownish or blackish spots,
it is not good.
Scrape and trim the bacon, wash well, and soak
it in plenty of cold water for two or more hours,
changing the water once or twice. If the bacon is
very salty and hard, soak it all night, changing the
water late in the evening^ and again early in the
morning. Wash the bacon in fresh cold water;
put it into a pot with enough cold water to cover it
well ; cover ; let it come to a boil slowly, and there-
after boil steadily until tender ; remove the scum as
it rises ; skim off the fat and save it for cooking
purposes. While boiling, turn the bacon several
times. As the water evaporates, replenish with
boiling water. When the bacon can be easily pierced
with a fork in the thickest part it is done. Take it
up, drain, remove the skin, and serve. If greens
are to be cooked with bacon, do not skim oif all of
the fat ; leave enough to season the greens.
BOILED HAM.
Time, twenty to thirty minutes to the pound.
From one to three pints of vinegar, depending on
the weight of the ham. Soak an old ham✪ Boiled Ham over night
in cold water; if very hard, twenty-four hours;
freshly cured, for ten or fifteen minutes ; then scrape,
trim, and wash it in cold water. Put it into a pot
with enough cold water to cover it ; cover ; l)oil gently
for thirty minutes; remove the scum as it rises;
pour off the water; refill with enough boiling water
to cover the ham; add the vinegar; cover; boil
gently until done, turning the ham several times.
When cooked take it up ; when cool enough to handle,
108 MANUAL FOR ARMY COOKS.
jDeel off the skin. Be careful not to tear off tlie fat.
Rub into the fat some brown sugar; then stick
Avhole cloves, about two inches apart, into the
sugared fat ; put the ham into a dry baking pan ;
put it into the oven, and bake it in a moderate heat
from half an hour to one hour, or until it becomes
a light brown. *
Eat it hot or cold. If to be eaten cold set it aside
and do not cut it until it is thoroughly cold. It
will add to the appearance of the ham to sprinkle
over it some grated bread crumbs or rolled cracker
before sticking it with cloves. Ham for boiling
should be from six mqnths to two years old. If
newer it should be broiled, fried, baked, or may be
boiled.
BROILED HAM.
Old hams, if soaked over night and then boiled
for a short time (sufficient only to soften them) are
better for broiling or frying than the dry ham with-
out previous preparation.
Prepare the ham as directed for Frying. Wipe
the gridiron clean and heat it. Put on the sliced
ham and broil both sides brown. Put it into a hot
dish containing a little melted butter seasoned with
pepper ; turn the ham over once to butter both sides.
FRIED HAM AND EGGS.
Cut the ham into slices about a fourth of an inch
thick, trim off' the rind, put the sliced ham into a
pan. Cover with boiling water and soak for a half
hour. If the ham is old and very salty soak it
several hours in cold water before using the boiling-
water. Wipe it dry. Have the frying pan hot and
dry. Cover the bottom of the pan with ham and
fry brown on both sides. When cooked take it up
and set it aside in a hot dish to keep warm.
Page 45 · 1 recipe record on this page
Presented as published in 1896. 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
Prepare and cook as directed in Fried Salt Pork. BOILED BACON.
If tlie fat of bacon is yellow, the meat is rusty or tainted. If the lean has brownish or blackish spots, it is not good.
Scrape and trim the bacon, wash well, and soak it in plenty of cold water for two or more hours, changing the water once or twice. If the bacon is very salty and hard, soak it all night, changing the water late in the evening and again early in the morning. Wash the bacon in fresh cold water; put it into a pot with enough cold water to cover it well ; cover ; let it come to a boil slowly, and thereafter boil steadily until tender ; remove the scum as it rises ; skim off the fat and save it for cooking purposes. While boiling, turn the bacon several times. As the water evaporates, replenish with boiling water. When the bacon can be easily pierced with a fork in the thickest part it is done. Take it up, drain, remove the skin, and serve. If greens are to be cooked with bacon, do not skim oif all of the fat ; leave enough to season the greens.
BOILED HAM.
Time, twenty to thirty minutes to the pound.
From one to three pints of vinegar, depending on the weight of the ham. Soak an old ham over night in cold water; if very hard, twenty-four hours; freshly cured, for ten or fifteen minutes ; then scrape, trim, and wash it in cold water. Put it into a pot with enough cold water to cover it ; cover ; l)oil gently for thirty minutes; remove the scum as it rises; pour off the water; refill with enough boiling water to cover the ham; add the vinegar; cover; boil gently until done, turning the ham several times. When cooked take it up ; when cool enough to handle,
peel off the skin. Be careful not to tear off tlie fat. Rub into the fat some brown sugar; then stick whole cloves, about two inches apart, into the sugared fat ; put the ham into a dry baking pan ; put it into the oven, and bake it in a moderate heat from half an hour to one hour, or until it becomes a light brown. *
Eat it hot or cold. If to be eaten cold set it aside and do not cut it until it is thoroughly cold. It will add to the appearance of the ham to sprinkle over it some grated bread crumbs or rolled cracker before sticking it with cloves. Ham for boiling should be from six months to two years old. If newer it should be broiled, fried, baked, or may be boiled.
BROILED HAM.
Old hams, if soaked over night and then boiled for a short time (sufficient only to soften them) are better for broiling or frying than the dry ham without previous preparation.
Prepare the ham as directed for Frying. Wipe the gridiron clean and heat it. Put on the sliced ham and broil both sides brown. Put it into a hot dish containing a little melted butter seasoned with pepper ; turn the ham over once to butter both sides.
FRIED HAM AND EGGS.
Cut the ham into slices about a fourth of an inch thick, trim off' the rind, put the sliced ham into a pan. Cover with boiling water and soak for a half hour. If the ham is old and very salty soak it several hours in cold water before using the boilingwater. Wipe it dry. Have the frying pan hot and dry. Cover the bottom of the pan with ham and fry brown on both sides. When cooked take it up and set it aside in a hot dish to keep warm.
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Boiled Ham