To Boil Bacon
From Modern cookery, in all its branches, 1884
Serves 6
Boiling time varies based on the quality of the bacon.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 243. The excerpt below is the record exactly as published.
TO BOIL BACON. When very highly salted and dried, it should be soaked for an hour before it is dressed. Scrape and wash it well, cover it plen- tifully with cold water, let it both heat and boil slowly, remove all the scum with care, and when a fork or skewer will penetrate the bacon easily lift it out, strip off the skin, and strew raspings of bread over the top, or grate upon it a hard crust which has been toasted until it is crisp quite through ; or should it be at hand, use for the purpose the bread recommended at page 103, then dry it a little before the fire, or set it for a few minutes into a gentle oven. Paeon requires long boiling, but the precise time depends upon its quality, the flesh of young porkers becoming tender much sooner than that of older ones ; sometimes too, the manner in which the animal has been fed renders the meat hard, and it will then, unless thoroughly cooked, prove very indigestible. From ten to fifteen minutes less for the pound, must be allowed for unsmoked bacon, or for pickled pork. Smoked bacon (striped), 2 lbs.
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