372. How To Boil Bacon

If very salt, soak it in soft water two hours before cooking. Put it into a saucepan with plenty of water, and let it boil gently; if two or three pounds, it will take from an hour to an hour and a quarter; if larger, an hour and forty minutes will suffice. If a fine piece of the gammon of bacon, it may when done have the skin, as in hams, stripped off, and have finely powdered bread raspings strewed over it. It will improve the appearance when sent to table.

373. How To Broil Bacon

Make up a sheet of paper in the shape of a drippingpan, cut your bacon into thin slices, cut off the rind, lay the bacon on the paper, put it over the gridiron, set it over a slow fire, and it will broil clearly.

374. How To Make Bacon

Rub the bacon with a little common salt, and let them lie till the brine runs from them; in a week rub off all the salt and put them in a tub, then rub into the flitches a pound of saltpetre pounded and heated, the next day do the same with common salt, also heated, let them lie a week, often rubbing them, do the same for three weeks or a month, at the end of that time dry and hang them up for use.

375. Bacon And Cabbage

Boil some fine streaked part of bacon with a little stock, and the ends of eight or ten sausages, boil in the same stock some white cabbages for two hours, add salt and spice and serve very hot, place your sausages and cabbage round your dish, and the bacon in the middle.

376. Bacon And Eggs

Take a quarter of a pound of streaked bacon, cut it into thin slices, and put them into a stewpan over a slow fire, take care to turn them frequently, then pour the melted fat of the bacon into a dish, break over it seven or eight eggs, add two spoonfuls of gravy, and a little salt and pepper, and stew the whole over a slow fire, pass a salamander over it and serve.

377. Bacon Fraze

Beat eight eggs into a batter, a little cream and flour, fry some thin slices of bacon and dip them in it, lay the bacon in a fryingpan, pour the batter over them, when one side is fried turn and pour more batter over them, when both sides are of a good colour lay them on a dish and serve hot.

378. How To Bake Bacon Gammon

Take a gammon of bacon, lay it to soak all night, scrape it clean and stuff it with thyme, sage, savoury, sweet morjoram, penny-royal, strawberry-leawes, violet-leawes, and fennel; chop these and mix them with the yolks of hard eggs, pepper, and nutmeg, boiled till tender; when it is cold pare the under side, pull off the skin, season it with pepper and nutmeg, and put it in a paste, and bake with whole cloves and slices of raw bacon laid over it, and butter.

379. Bacon Toast

Cut some thin slices of bread, about two or three inches long, cut some streaked bacon in small pieces, dip them into a raw egg beaten up with shred parsley, green anions, shalots, and {pepper, fry over a Blow fire, and serve with clear sauce and a little vinegar in it.

380. Bacon Toast

Cut off the ends of a stale French loaf, and land the middle of it with streaked bacon, then, with a very sharp knife, -cut the loaf in slices, about a quarter of an inch thick, dip them in eggs, and fry gently in a very hot pan till of a good colour; serve with a 'little clear sauce and a little vinegar and pepper.