Cover a pound of nice streaked bacon or salt pork with cold water, let it boil gently for three-quarters of an hour; take it up, scrape the under side well, and cut off the rind: grate a crust of bread not only on the top, but all over it, and put it before the fire for a few minutes: it must not be there too long, or it will dry it and spoil it. Two pounds will require about an hour and a half, according to its thickness; the hock or gammon being very thick, will take more. The boiling of bacon is a very simple subject to comment upon; but our main object is to teach common cooks the art of dressing common food in the best manner. Bacon is sometimes as salt as salt can make it, therefore before it is boiled it must be soaked in warm water for an hour or two, changing the water once; then pare off the rusty and smoked part, trim it nicely on the under side, and scrape the rind as clean as possible. Mem. - Bacon is an extravagant article in housekeeping; there is often twice as much dressed as need be: when it is sent to table as an accompaniment to boiled poultry or veal, a pound and a half is plenty for a dozen people. A good German sausage is a very economical substitute for bacon; or fried pork sausages.
Bacon in England and salt pork in America are the same thing. What we name bacon, the. English call ham.
Make up a sheet of paper into the form of a dripping-pan; cut your bacon into thin slices, cut off the rind, lay the bacon on the paper, put it upon the gridiron, set over a slow fire, and it will broil cleanly.
Cut a quarter of a pound of streaked bacon into thin slices, and put them into a stewpan over a slow fire, taking care to turn them frequently; when sufficiently done, pour the melted fat of the bacon into a dish, break over it seven or eight eggs, add two spoonfuls of gravy, a little salt and pepper, and stew the whole over a slow fire: pass a salamander over it, and serve.
Lay it to steep all night in water, scrape it clean, and stuff it with all manner of sweet herbs, as thyme, sage, savory, sweet marjoram, penny-royal, strawberry leaves, violet leaves, and fennel; chop these small, and mix them with the yolks of hard eggs, pepper and nutmeg beaten, and boil it until tender. When it is cold pare oft' the under side, pull off the skin, season it with pepper and nutmeg, and put it in a pie or pasty, with whole cloves and slices of raw bacon laid over it, and butter; close it, and bake it.
Ham, or bacon, may be fried, or broiled on a gridiron over a clear fire, or toasted with a fork: take care to slice it of the same thickness in every part. If you wish it curled, cut it in slices about two inches long (if longer, the outside will be done too much before the inside is done enough); roll it up, and put a little wooden skewer through it: put it in a cheese-toaster or Dutch oven, for eight or ten minutes, turning it as it gets crisp. This is considered the handsomest way of dressing bacon;, but we like it best uncurled, because it is crisper, and more equally done. Slices of ham or bacon should not be more than half a quarter of an inch thick, and will eat much more mellow if soaked in hot water for a quarter of an hour, and then dried in a cloth before they are broiled, etc.
If you have any cold bacon, you may make a very nice dish of it by cutting it into slices about a quarter of an inch thick; grate some crust of bread, as directed for ham and powder them well with it on both sides; lay the rashers in a cheese-toaster, they will be browned on one side in about three minutes, turn them and do the other. These are a delicious accompaniment to poached or fried eggs: the bacon having been boiled first, is tender and mellow. They are an excellent garnish round veal cutlets, or sweetbreads, or calf's head hash, or green peas or beans, etc.