Bacon
Ingredients
Directions
Boil
Cover the bacon with cold water and boil gently for 45 minutes.
Prepare and coat
Remove the bacon, scrape the underside, and cut off the rind.
Coat the bacon with a crust of bread on all sides.
Finish by the fire
Place it before the fire for a few minutes, being careful not to dry it out.
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
- Streaked bacon
- Provides the meat and fat that give the dish its flavor and texture.
- Bread crust
- Forms a coating that shields the surface from drying during the final heating.
The step that matters
Placing the bacon before the fire. Heat dries out the surface of meat quickly, so the bacon should be warmed only briefly and watched closely to keep it moist.
“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.
More bacon recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.