Pickle for Bacon. — Weigh each flitch, and allow for every
stone (a stone of meat weighs eight pounds) one pound of salt,
two ounces of bay salt, two ounces of saltpetre, and three ounces
of coarse brown sugar✪ Pickle for Bacon. Sprinkle the flitches with salt, and
drain them for twenty-four hours. Mix the salt, bay salt, salt-
petre, and sugar thoroughly together, and rub all well into the
flitches, rubbing both ends as well as both sides. Do this every
day for a month. Then hang up the flitches to dry, putting each
into a bag of coarse muslin.
To Cure Pig'S’ Cheeks. — Do not use any saltpetre, or the
cheeks will be hard. Clean the two cheeks well, and take out
the bones. Rub well with salt, let the cheeks drain, and next
day rub them again with fresh salt. Then mix four ounces of
salt with five ounces of coarse sugar, cover the cheeks with the
mixture, and turn them every day. They wrill be sufficiently
cured in twelve days. See Beans and Bacon, page 224.
BACON, HAM, AND SAUSAGES.
Bacon is too often considered to cook itself, and to require no
attention. But Bacon cannot be good unless it is properly
cooked, and careful toasting is by far the best method of cook-
ing it.
Toasted Rashers. — Cut the Bacon in thin even rashers✪ Toasted Rashers or
slices, trimming off the rind (which will be useful in the stock-
pot). Toast each rasher before a clear fire, either on a toasting-
fork or in the Dutch oven. It will be done when the fat looks
transparent. Always serve rashers in a hot- water dish.
FRIED RASHERS
2t5
Fried Rashers. — If the rashers are liked crisp✪ Fried Rashers, put them,
when prepared as above, into the frying-pan, and let them
cook till the fat looks transparent, turning them once or twice.
If the rashers are cooked too quickly the fat will scorch and
become hard. If crisp rashers are not liked, melt a little bacon
fat in the frying-pan before they are put in, and turn them
over and over in it till they are cooked.
Broiled Rashers. — When the rashers are prepared✪ Broiled Rashers, roll each
up, and fasten it with a little skewer. Broil them on the
gridiron till crisp.
Baked Rashers. — Melt a tiny piece of bacon fat in a
baking-tin. Cut the rashers from the back of the side of Bacon✪ Baked Rashers,
as the fat and lean in that part are more equally divided.
When the melted bacon fat is hot, but not scorching hot, lay
the rashers in the tin, being careful to put the fat half of one
rasher over the lean half of the other. Bake for about ten
minutes in the oven.
Boiled Bacon. — Soak the piece of Bacon for at least an
hour✪ Boiled Bacon in cold water. Then put it into lukewarm water and let
it boil gently, allowing twenty-five minutes for every pound of
Bacon. Take off the rind whilst the Bacon is hot, and use it
in the stock-pot. Cover the Bacon with raspings of crust.
It may be served hot or cold.
Page 146 · 6 recipe records on this page
Presented as published in 1898. 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
Pickle for Bacon. — Weigh each flitch, and allow for every stone (a stone of meat weighs eight pounds) one pound of salt, two ounces of bay salt, two ounces of saltpetre, and three ounces of coarse brown sugar. Sprinkle the flitches with salt, and drain them for twenty-four hours. Mix the salt, bay salt, saltpetre, and sugar thoroughly together, and rub all well into the flitches, rubbing both ends as well as both sides. Do this every day for a month. Then hang up the flitches to dry, putting each into a bag of coarse muslin.
To Cure Pig's Cheeks. — Do not use any saltpetre, or the cheeks will be hard. Clean the two cheeks well, and take out the bones. Rub well with salt, let the cheeks drain, and next day rub them again with fresh salt. Then mix four ounces of salt with five ounces of coarse sugar, cover the cheeks with the mixture, and turn them every day. They will be sufficiently cured in twelve days. See Beans and Bacon, page 224.
BACON, HAM, AND SAUSAGES.
Bacon is too often considered to cook itself, and to require no attention. But Bacon cannot be good unless it is properly cooked, and careful toasting is by far the best method of cooking it.
Toasted Rashers. — Cut the Bacon in thin even rashers or slices, trimming off the rind (which will be useful in the stockpot). Toast each rasher before a clear fire, either on a toastingfork or in the Dutch oven. It will be done when the fat looks transparent. Always serve rashers in a hot- water dish.
FRIED RASHERS
2t5
Fried Rashers. — If the rashers are liked crisp, put them, when prepared as above, into the frying-pan, and let them cook till the fat looks transparent, turning them once or twice. If the rashers are cooked too quickly the fat will scorch and become hard. If crisp rashers are not liked, melt a little bacon fat in the frying-pan before they are put in, and turn them over and over in it till they are cooked.
Broiled Rashers. — When the rashers are prepared, roll each up, and fasten it with a little skewer. Broil them on the gridiron till crisp.
Baked Rashers. — Melt a tiny piece of bacon fat in a baking-tin. Cut the rashers from the back of the side of Bacon, as the fat and lean in that part are more equally divided. When the melted bacon fat is hot, but not scorching hot, lay the rashers in the tin, being careful to put the fat half of one rasher over the lean half of the other. Bake for about ten minutes in the oven.
Boiled Bacon. — Soak the piece of Bacon for at least an hour in cold water. Then put it into lukewarm water and let it boil gently, allowing twenty-five minutes for every pound of Bacon. Take off the rind whilst the Bacon is hot, and use it in the stock-pot. Cover the Bacon with raspings of crust. It may be served hot or cold.
Records on this page
Pickle for BaconToasted RashersFried RashersBroiled RashersBaked RashersBoiled Bacon