Bacon, Toasted. — Take thin slices of
bacon, place them on the pins of an ordinary
toaster; turn as requii-ed. They are more
delicate if held on a fork before the fire, and
if placed between the common wire toasters they
can be easily tui-ncd when one side is browned.
Fat bacon should be cut tolerably thick for
toasting or grilling, lean bacon somewhat
thinner. Sei-^-e on a hot dish. Probable cost,
lOd. to Is. per pound.
Bacon, To Gure and Keep free from
Rust (CoiiBETT's Eecipe). — William Cobbett,
in his Rural Economy, gives the following method
of curing bacon. Practical persons highly re-
commend it: — Take two sides or flitches of
bacon, i-ub the insides ■with salt, then place one
on the other, the flesh-side uppermost, in a
salting-trough which has a gutter round its
edges to drain away the brine ; for to have
sweet and flne bacon the flitches must not be
sopping in brine, which gives it the objection-
able taste that barrel and sea-pork have. Every
one knows how dift'erent is the taste of fresh di-y
salt from that of salt in a dissolved state ; there-
fore, change the salt often — once in fom- or five
days — let it melt and sink in, but not lie too long ;
change the flitches every ten days ; put that at
bottom which was flrst on the top. This mode
will cost a great deal more in salt than the sop-
ping mode, but without it the bacon will not be
so sweet and fine, nor keep so well. The time
required in making the flitches suificiently salt
depends on circumstances. It takes a longer
time for a thick than a tliin flitch, and longer in
dry than in damp weather, or in a dry than in
a damp place ; but for the flitches of a hog of
seven or eight stones, in weather not veiy diy
or damp, about six weeks may do ; and as the
flitches should be fat, it receives little injury
from over salting.
Bacon, To Gut up a Pig for.— In a
pig of fair size, the chine, which is excellent for
roasting or boiling, is cut from between the sides
or flitches as showTi in the diagram ; but if the
pig is small the flitches should be di\'ided do'^Ti
SECTIONAL DIAGRAM OP BACON PIG.
The Chine. b The Head. c The Leg.
D The FUtch. '.: .e The Shoulder.
the chine. The shordders may be left attached
to the sides, or separated according to the size
of the pig. The legs are made into hams, and
the sides form what is bacon proper. The head
or cheek is either boiled, collared, or pickled.
The inner fat is melted for lard ; aad the pieces
cut off in trimming the joints are used for
sausages, pies, brawn, '.and other purposes {^ce
Bra-^^Ti, Ham, Lard, Pig's Cheek, &c., Pork).
BAG
(41)
BAG
Bacon, To Smoke.— Bacon and hams
may be smoked at home by being hung np in
the chimney of a fire in which wood only is
burnt. Fir or deal must not be used. The best
is oak, and its sawdust, if it can be procured.
But the operation is best — because moi'e slowly
and uniformly — performed in buildings specially
constructed for the pui-pose. The Westphalian
hams, principally cm'ed at Hamburg, are smoked
in extensive chambers in the upper storeys of
high buildings. The smoke is conveyed to these
rooms through tubes from fires in the cellar.
The vapour is condensed and the heat absorbed ;
so that the smoke, when it reaches the meat, is
ilry and cool, and communicates a flavour far
superior to that obtained by the common
method.
Page 190
Presented as published in 1892. 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
Bacon, Toasted. — Take thin slices of bacon, place them on the pins of an ordinary toaster; turn as required. They are more delicate if held on a fork before the fire, and if placed between the common wire toasters they can be easily turned when one side is browned. Fat bacon should be cut tolerably thick for toasting or grilling, lean bacon somewhat thinner. Sei-^-e on a hot dish. Probable cost, lOd. to Is. per pound.
Bacon, To Cure and Keep free from Rust (Cobbett's Recipe). — William Cobbett, in his Rural Economy, gives the following method of curing bacon. Practical persons highly recommend it: — Take two sides or flitches of bacon, rub the insides ■with salt, then place one on the other, the flesh-side uppermost, in a salting-trough which has a gutter round its edges to drain away the brine ; for to have sweet and flne bacon the flitches must not be sopping in brine, which gives it the objectionable taste that barrel and sea-pork have. Every one knows how different is the taste of fresh dry salt from that of salt in a dissolved state ; therefore, change the salt often — once in four or five days — let it melt and sink in, but not lie too long ; change the flitches every ten days ; put that at bottom which was flrst on the top. This mode will cost a great deal more in salt than the sopping mode, but without it the bacon will not be so sweet and fine, nor keep so well. The time required in making the flitches sufficiently salt depends on circumstances. It takes a longer time for a thick than a tliin flitch, and longer in dry than in damp weather, or in a dry than in a damp place ; but for the flitches of a hog of seven or eight stones, in weather not very dry or damp, about six weeks may do ; and as the flitches should be fat, it receives little injury from over salting.
Bacon, To Cut up a Pig for.— In a pig of fair size, the chine, which is excellent for roasting or boiling, is cut from between the sides or flitches as shown in the diagram ; but if the pig is small the flitches should be divided down
SECTIONAL DIAGRAM OP BACON PIG.
The Chine. b The Head. c The Leg.
D The FUtch. '.: .e The Shoulder.
the chine. The shordders may be left attached to the sides, or separated according to the size of the pig. The legs are made into hams, and the sides form what is bacon proper. The head or cheek is either boiled, collared, or pickled. The inner fat is melted for lard; and the pieces cut off in trimming the joints are used for sausages, pies, brawn, and other purposes {^ce Bra-^^Ti, Ham, Lard, Pig's Cheek, &c., Pork).
BAG
(41)
BAG
Bacon, To Smoke.— Bacon and hams may be smoked at home by being hung up in the chimney of a fire in which wood only is burnt. Fir or deal must not be used. The best is oak, and its sawdust, if it can be procured. But the operation is best — because moi'e slowly and uniformly — performed in buildings specially constructed for the purpose. The Westphalian hams, principally cured at Hamburg, are smoked in extensive chambers in the upper storeys of high buildings. The smoke is conveyed to these rooms through tubes from fires in the cellar. The vapour is condensed and the heat absorbed ; so that the smoke, when it reaches the meat, is dry and cool, and communicates a flavour far superior to that obtained by the common method.