Dressed Rashers of Bacon
Ingredients
Directions
Prepare
Slice the cold boiled bacon thicker than for frying.
Lightly coat both sides with fine bread crumbs or grated toasted crust that has been toasted until brown.
Cook and serve
Toast or warm the bacon in a Dutch oven for 4 to 5 minutes.
Serve with veal cutlets or any delicate meat.
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
- Cold boiled bacon
- Provides the meat that is warmed through and gives a savory, salty flavor.
- Fine bread crumbs or grated toasted crust
- Forms a crisp, browned coating on the outside of the bacon slices.
The step that matters
Coating the bacon evenly. Bread crumbs that are thin or unevenly applied can burn in patches or fall off during warming. A light, even coat of toasted crumbs browns and crisps more uniformly.
“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.
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.