For broiling and frying. — Cut from the boneless part the necessary number of slices desired to be used each time, as thin as possible, always beginning from the side of the edge-bone. Pare off the skin neatly from the slices, and arrange them on the broiler, then broil them for two min- utes on each side; take from off the fire, dress them on a hot dish, and send to the table. By preparing the ham as described in the above, it will always be crisp and enjoyable. When frying, four minutes will be sufficient in very hot fat. 754. How to Prepare English Breakfast Bacon.— Procure a fine, fresh English breakfast bacon, and with a keen knife cut the under bones off; pare both edges neatly, also the end (the opposite side to the string which hangs it up). With the use of the same sharp knife, cut the necessary number of slices desired for immediate use, and no more. Thin slices are 262 THE TABLE. always preferable, so that the bacon, whether broiled or fried, will be crispy and tasty. When cutting off the slices be careful to avoid detach- ing them from the skin, also cut them crosswise, but never lengthwise. Arrange the slices on the broiler, and broil on a moderate fire for two minutes on each side ; dress the crispy slices on a hot dish, and serve immediately. Four minutes will suffice for frying. See that the bacon is kept hang- ing by the string in a dry, cool place, but never put it on the ice. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. POULTRY. 755. Chicken Roasted, Plain.— Singe, draw, wipe nicely, and truss a fine large chicken weighing three pounds. Cover it with a thin slice of salt fat pork, and place it in a roasting-pan with two tablespoonfuls of broth. Spread a very little butter over the breast, sprinkle on half a pinch of salt✪ Chicken Roasted, Plain, and put it in the oven to cook for fifty minutes. Baste it frequently, and arrange it on a hot dish, untie, and decorate with a little watercress. Strain the gravy into a sauce-bowl, and send it to the table. 756. Chicken Broiled With Bacon. — Procure two very fine, tender, spring chickens, singe, draw, wipe neatly, a.nd cut the heads off, then split them without separating. Place them on a dish, season with one pinch of salt, half a pinch of pepper, and one tablespoonful of sweet oil; turn them well in the seasoning. Put them to broil for nine minutes on each side. Prepare six small toasts on a hot dish, arrange the two broiled chickens over, spread half a gill of maitre d'hotel butter on top (No. 145), and decorate with six thin slices of broiled bacon✪ Chicken Broiled With Bacon (No. 754); then serve.

AI-modernized reading of the original text

For broiling and frying. — Cut from the boneless part the necessary number of slices desired to be used each time, as thin as possible, always beginning from the side of the edge-bone. Pare off the skin neatly from the slices, and arrange them on the broiler, then broil them for two minutes on each side; take from off the fire, dress them on a hot dish, and send to the table. By preparing the ham as described in the above, it will always be crisp and enjoyable. When frying, four minutes will be sufficient in very hot fat. 754. How to Prepare English Breakfast Bacon.— Procure a fine, fresh English breakfast bacon, and with a keen knife cut the under bones off; pare both edges neatly, also the end (the opposite side to the string which hangs it up). With the use of the same sharp knife, cut the necessary number of slices desired for immediate use, and no more. Thin slices are always preferable, so that the bacon, whether broiled or fried, will be crispy and tasty. When cutting off the slices be careful to avoid detaching them from the skin, also cut them crosswise, but never lengthwise. Arrange the slices on the broiler, and broil on a moderate fire for two minutes on each side ; dress the crispy slices on a hot dish, and serve immediately. Four minutes will suffice for frying. See that the bacon is kept hanging by the string in a dry, cool place, but never put it on the ice. A pinch of salt represents 205 grains, or a tablespoonful. Half a pinch of pepper represents 38 grains, or a teaspoonful. A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful. 755. Chicken Roasted, Plain.— Singe, draw, wipe nicely, and truss a fine large chicken weighing three pounds. Cover it with a thin slice of salt fat pork, and place it in a roasting-pan with two tablespoonfuls of broth. Spread a very little butter over the breast, sprinkle on half a pinch of salt, and put it in the oven to cook for fifty minutes. Baste it frequently, and arrange it on a hot dish, untie, and decorate with a little watercress. Strain the gravy into a sauce-bowl, and send it to the table. 756. Chicken Broiled With Bacon. — Procure two very fine, tender, spring chickens, singe, draw, wipe neatly, a.nd cut the heads off, then split them without separating. Place them on a dish, season with one pinch of salt, half a pinch of pepper, and one tablespoonful of sweet oil; turn them well in the seasoning. Put them to broil for nine minutes on each side. Prepare six small toasts on a hot dish, arrange the two broiled chickens over, spread half a gill of maitre d'hotel butter on top (No. 145), and decorate with six thin slices of broiled bacon (No. 754); then serve.

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