seasonings, and cover with buttered paper. Bake
10 minutes in a moderate oven. Fry the bacon
carefully until crisp. Serve the tomatoes on the
centre of a hot dish, and place the slices of bacon
round, or arrange the two alternately on the dish,
according to taste.
Note. — If preferred, the tomatoes may be fried
quickly in the bacon fat.
1650. Egg and Bacon Rolls, 1
Boiled eggs✪ Egg and Bacon Rolls, 1. Bacon.
Boil the number of eggs required, without making
them too hard. Then shell them and lay them
in boiling water, if not required at once. Have
ready a nice thin rasher of bacon for each egg,
trimmed free from rind and rust. Dry the eggs
carefully and wrap a piece of bacon round each,
leaving the white ends of the eggs showing. Fix
the bacon in position with a tiny skewer or piece
of match. Heat a frying pan, lay in the covered
eggs, and keep turning them over and over until
the bacon is sufficiently cooked. Serve at once
and very hot.
1651. Egg and Bacon Rolls, 2
5 or 6 thin slices of
bacon.
1 hard-boiled egg.
1 tea-cupful bread-
crumbs.
1 tea-sp.chopped parsley
Grated lemon rind.
Salt. Pepper.
1 yolk of egg.
A little milk✪ Egg and Bacon Rolls.
Chop the hard-boiled egg and mix it in a basin
with the bread-crumbs, parsley, a little grated
lemon rind, and a seasoning of pepper and salt.
Mix well and then bind together with the raw yolk
of an egg and a little milk, making a stuffing as
it were. Remove all rind and rust from the bacon
and spread out the slices on a board. Put some
of the stuffing on each, and roll them up into tidy
little rolls. Fasten these with a skewer, put them
on a baking tin, and bake them in a moderate oven
about 10 minutes. Serve the rolls on a very hot
dish, or if liked on croutons of fried bread.
Note. — Other savoury mixtures may be put inside
the bacon in place of the egg stuffing.
1652. Bath Chap (Pig’s Cheek)
A pig’s cheek can be bought simply pickled, or
dried and cured as well, when it is known as a
Bath Chap. If the latter, it will require several
hours’ soaking before it can be cooked; if the former,
washing alone may be sufficient, unless it is very
salt. To cook the cheek, put it into a saucepan
with warm water to cover it, bring to the boil and
• then simmer slowly until tender. When ready, lift
it out, remove the skin, and cover the cheek with
fine browned bread-crumbs in the same way as a
ham. This may be served hot with a dish of nicely
cooked greens, but it is almost better cold as a
breakfast dish.
Time to cook, 1£ to 2 hours.
1653. Ham and Eggs
Cut the required number of slices of ham, being
careful to make them of equal thickness. Trim off
all rind and rust, and, if the ham is very salt, allow
the slices to lie in boiling water, closely covered.
✪ Ham and Eggs
Page 613 · 3 recipe records on this page
Presented as published in 1914. 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
seasonings, and cover with buttered paper. Bake 10 minutes in a moderate oven. Fry the bacon carefully until crisp. Serve the tomatoes on the centre of a hot dish, and place the slices of bacon round, or arrange the two alternately on the dish, according to taste.
Note. — If preferred, the tomatoes may be fried quickly in the bacon fat.
1650. Egg and Bacon Rolls, 1
Boiled eggs. Bacon.
Boil the number of eggs required, without making them too hard. Then shell them and lay them in boiling water, if not required at once. Have ready a nice thin rasher of bacon for each egg, trimmed free from rind and rust. Dry the eggs carefully and wrap a piece of bacon round each, leaving the white ends of the eggs showing. Fix the bacon in position with a tiny skewer or piece of match. Heat a frying pan, lay in the covered eggs, and keep turning them over and over until the bacon is sufficiently cooked. Serve at once and very hot.
1651. Egg and Bacon Rolls, 2
5 or 6 thin slices of bacon.
1 hard-boiled egg.
1 tea-cupful breadcrumbs.
1 tea-sp.chopped parsley Grated lemon rind.
Salt. Pepper.
1 yolk of egg.
A little milk.
Chop the hard-boiled egg and mix it in a basin with the bread-crumbs, parsley, a little grated lemon rind, and a seasoning of pepper and salt. Mix well and then bind together with the raw yolk of an egg and a little milk, making a stuffing as it were. Remove all rind and rust from the bacon and spread out the slices on a board. Put some of the stuffing on each, and roll them up into tidy little rolls. Fasten these with a skewer, put them on a baking tin, and bake them in a moderate oven about 10 minutes. Serve the rolls on a very hot dish, or if liked on croutons of fried bread.
Note. — Other savoury mixtures may be put inside the bacon in place of the egg stuffing.
1652. Bath Chap (Pig’s Cheek)
A pig’s cheek can be bought simply pickled, or dried and cured as well, when it is known as a Bath Chap. If the latter, it will require several hours’ soaking before it can be cooked; if the former, washing alone may be sufficient, unless it is very salt. To cook the cheek, put it into a saucepan with warm water to cover it, bring to the boil and • then simmer slowly until tender. When ready, lift it out, remove the skin, and cover the cheek with fine browned bread-crumbs in the same way as a ham. This may be served hot with a dish of nicely cooked greens, but it is almost better cold as a breakfast dish.
Time to cook, 1£ to 2 hours.
1653. Ham and Eggs
Cut the required number of slices of ham, being careful to make them of equal thickness. Trim off all rind and rust, and, if the ham is very salt, allow the slices to lie in boiling water, closely covered.
Records on this page
Egg and Bacon Rolls, 1Egg and Bacon RollsHam and Eggs