Bacon, Boiled
Ingredients
Directions
Prepare
Soak the bacon in warm water for 1–2 hours to reduce saltiness.
Trim off any rusty parts and scrape the underside and rind clean.
Boil and simmer
Place the bacon in a saucepan with cold water and bring it to a boil gradually.
Remove any scum that rises to the surface.
Simmer gently until thoroughly cooked.
Finish and serve
Remove the bacon, strip off the skin, and sprinkle with breadcrumbs.
Garnish with cauliflower or Brussels sprouts, or serve with broad beans or green peas.
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
- Provides the meat and fat that give the dish its flavour and texture.
The step that matters
Bringing the bacon to a boil gradually. Starting in cold water and heating slowly lets the bacon cook evenly and lets scum rise so it can be removed. Rapid boiling can toughen the meat and cloud the liquid.
“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.
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