Breakfast Bacon

Ingredients

• Breakfast Bacon
• salt
• pepper

Method

1. 1

   Cut off the rind and smoked part, slice thin, and cook in a frying-pan until the fat is rendered and bacon is crisp.

2. 2

   Drain on paper and serve alone or as a garnish.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 146. The excerpt below is the record exactly as published.

Breakfast Bacon, — Cut off the rind and smoked part; slice very thin ; cook in a frying-pan till the fat is tried out and the bacon is dry and crisp, or fry in deep fat. Drain on paper, and serve alone or as a garnish for beefsteak. F^ned Salt Pork, — Cut fat salt pork in thin slices ; pour hot water over them ; drain, and fry in a pan until crisp ; or roll in egg and crumbs^ and fry in deep hot fat. Serve with salt fish or fried mush or baked potatoes. The Boston Cook Book. 247 Boiled Ham. If very salt, let it soak over night. Scrub well ; trim off the hard black part, cover with cold water, and let it simmer slowly, allowing half an hour to the pound. Take it from the fire ; let it remain in the water until nearly cold ; then peel off the skin and sprinkle sugar and grated breads or cracker crumbs^ over the top, and brown in the oven. Or boil until nearly tender ; remove the skin and bake two hours ; baste often with vinegar. Cover with crumbs, return to the oven, and brown. Or omit the crumbs and cover with a paste made with one teaspoon/id of brown Jlour and half a cup of brown sugar ^ moistened with a little port wine. Spread this over the ham, and brown in the oven. Serve with a brown sauce flavored with half a glass of champagne. Trim the knuckle with a paper ruffle. In carving, cut in very thin slices. Old hams are improved by adding a pint of vinegar and a table- spoonful of herbs to the water in which they are boiled. If the ham is not to be served whole, boil till it is very tender ; let it cool, and remove the skin and bones, and press it, with the fat well mixed with the lean. To serve Cold Boiled Ham. — Cut in thin slices ; season highl}^ with cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.