Name: Toasted Rashers of Bacon
Ingredients: Freshly-cured bacon; Crust of bread

Toasted Rashers of Bacon

Ingredients

Freshly-cured bacon
Crust of bread

Directions

Prepare

Cut the bacon into rashers about ⅙ inch thick, removing the rind and the outside bottom.

Toast

Place the rashers in a small dish before the fire for 5 minutes on one side.
Turn the rashers and toast for another 5 minutes on the other side, collecting the drippings in the dish.
Serve the bacon with the collected gravy.

Variation

For a variation, slice cold bacon ¼ inch thick, sprinkle with grated bread crust, and toast in a cheese‑toaster until brown on both sides, about 3 minutes per side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Bacon: Its fat renders and drips out, flavouring the dish and crisping the rashers as they toast.
Crust of bread: Grated over the bacon in the variation, it adds a toasted, browned coating.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.