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Bacon, Broiled
From Cassell's dictionary of cookery, 1892
Serves 4
Time to cook: 3 to 4 minutes. Probable cost: 10d. to 1s. per pound.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 189. The excerpt below is the record exactly as published.
Bacon, Boiled. — Put the piece of bacon to be boiled into the pot with sufficient cold water to cover it. AUow it very gradually to come to a boil, removing all scum as it arises, and di-aw it aside to simmer until thoroughly done ; then pull off the skin and serve with bread-crumbs over. the top. Time to boil two pounds, one hour and a half. Probable cost, lOd. to Is. per pound. Bacon, Boiled, To Warm. — Many people think that bacon once boiled must be eaten cold, but the following mode will show- that ;t is easy to make it an agreeable and also an economical breakfast dish. Cut it into thin slices, sprinkle each slice with fine bread-crumbs, with which a very little cayenne has been mixed, and toast quickly before the fire. A common wire toaster that can be turned without dL placing the bacon answers best. Bacon Broiled. — Cut streaked bacon
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