Bacon Cooking Instructions
Ingredients
Directions
Dry the bread recommended at page 129 before the fire or in a gentle oven for a few minutes.
Boil the smoked bacon for 1 to 1.5 hours.
For unsmoked bacon or pickled pork, boil for 1 to 1.5 hours.
Boil the thickest part of a large gammon of bacon 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, which becomes tender through long, gentle simmering in water.
The step that matters
Boiling the thickest part of a large gammon. Heat takes longer to reach the centre of a thick piece of meat, so the extra 20 to 30 minutes helps ensure the middle cooks through and becomes tender. Stopping early can leave the core undercooked.
“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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