Name: A Good Flavouring for Gravies and Soups
Ingredients: 2 pounds bacon; cold water; grated crust of bread

A Good Flavouring for Gravies and Soups

Ingredients

2 pounds bacon
cold water
grated crust of bread

Directions

Prepare the bacon

Soak the bacon overnight in cold water, or for a few hours if it is very fresh.
Remove all discolored fat and clean the rind thoroughly.

Cook the bacon

Place the bacon in a pot with cold water and bring to a gentle boil.
Skim off any foam that forms and let it boil gently until cooked, about 1 hour for a 2-pound piece.
Check if done by ensuring the rind comes off easily.

Finish

Remove the skin and cover the top of the bacon with grated crust of bread.

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: Supplies the fat and savoury flavour that give the stock its body and taste.
Grated crust of bread: Sprinkled over the top of the bacon as a finishing layer.

“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.