Modern Cookery
Ingredients
Directions
Boil the bacon for 1 to 1½ hours, depending on its quality.
For unsmoked bacon or pickled pork, reduce boiling time by 10 to 15 minutes.
If using a large gammon, boil the thickest part for an additional 20 to 30 minutes.
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
- Smoked bacon
- Provides the main meat and fat, which turn tender and flavourful as they simmer in water.
The step that matters
Judging the boiling time. Bacon quality, whether it is smoked or unsmoked, and cut size all change how long the meat needs to become tender. Cooking by time alone can leave the centre undercooked or the outside overcooked, so check the thickest part for tenderness.
“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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