Bacon Boiled
Ingredients
Directions
Prepare
Trim the bacon, scraping it and cutting off all rusty parts.
If the bacon is very salty, soak it in cold water for 2 hours.
Cook
Put the bacon into fresh cold water and bring it slowly to a boil.
Simmer for 3 hours, skimming carefully until the skin comes off easily.
Let it cool in the water if not serving hot.
Serve
If serving with fowls, skin it immediately and sprinkle some breadcrumbs over.
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 flavour the dish as it simmers.
The step that matters
Skimming during the simmer. Impurities and foam rise to the surface during a long simmer and can cloud the liquid and taint the flavour. Skimming them carefully keeps the cooking water clean and the skin easy to remove.
“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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