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Dressed Rashers of Bacon

A dish of cold boiled bacon coated with bread crumbs and toasted, then warmed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Dressed Rashers of Bacon

Ingredients

Directions

Prepare

  1. Slice the cold boiled bacon thicker than for frying.

  2. Lightly coat both sides with fine bread crumbs or grated toasted bread that has been toasted until brown.

Warm and serve

  1. Toast or warm the bacon in a Dutch oven for 4 to 5 minutes.

  2. Serve with veal cutlets or any delicate meat.

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

Cold boiled bacon
Provides the savory, meaty base and fat that flavors the finished rashers.
Fine bread crumbs
Forms a light coating that browns and crisps when the bacon is warmed.

“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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