Bacon
Ingredients
Directions
Prepare the bacon
Cover the bacon with cold water and boil gently for 45 minutes.
Scrape the underside and remove the rind.
If the bacon is too salty, soak it for 2 hours before cooking.
Crumb and cook
Grate bread crumbs over the top and place it before the fire for a few minutes.
Cut the bacon into ¼ inch thick slices, grate bread crumbs on both sides, and grill or toast.
Serve with poached or fried eggs.
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 main meat and fat, which renders and flavours the dish.
- Bread crumbs
- Form a crisp, browned coating on the surface of the bacon when heated.
The step that matters
Boiling the bacon before crumbing. Gentle boiling cooks the bacon through and draws out some salt, so the later grilling or toasting browns the crumbs without the meat turning too salty.
“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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