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Bacon, German Style

A bacon dish where the meat is parboiled, sliced, and baked in water until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Bacon, German Style

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Parboil the bacon and clean it thoroughly, removing the rind and bones.

  2. Cut the bacon into strips and place it in a clean pan.

  3. Add enough water to cover the bottom of the pan.

Bake

  1. Bake in a 400°F (200°C) oven until the top is browned, basting with the liquid to prevent burning or drying out.

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

Bacon
Provides the meat and fat that flavour the dish and brown in the oven.
Water
Forms a moist liquid in the pan that is basted over the bacon to keep it from drying out.

The step that matters

Basting with the liquid in the oven. Basting keeps the surface moist so it can brown evenly without burning or drying out. Too little liquid, or letting it evaporate completely, can scorch the bacon or leave it tough and dry.

“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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