Bacon And Beans

When boiled bacon is served hot, its most suitable accompaniment is boiled broad beans. (See Beans.) It is impossible to boil the beans and bacon in the same saucepan without spoiling one of them. Parsley and butter sauce should be served with the beans separately. (See Parsley and Butter Sauce).

Bacon And Eggs

Bacon fried or grilled is often served with eggs, which may be either fried or poached; if the former, the same frying-pan will fry the eggs, but pour off some of the fat first (see Eggs Fried, and Eggs Poached). The eggs should be placed on the bacon, care being taken not to break the yolks. In the case of poached eggs a very little chopped parsley can be sprinkled over the eggs by way of garnish.

Boiled Bacon

Place the bacon in a saucepan, with sufficient cold water to cover it. Bring the water to the simmering point, and let it simmer gently till done - time, about half an hour for a pound for small pieces, less for larger. If possible, add to the water an onion, with two or three cloves stuck in it, one carrot, one turnip, and some sticks of celery. Skim carefully several times. If the bacon is to be eaten cold, let it get cold in the liquor in which it is boiled. When quite done, pull the skin off, and cover with bread raspings. (See Bread Raspings.) If the bacon is cold when you put the raspings on, hold the top of it to the fire for a minute to make it greasy, and moist enough for them to stick.

Broiled Bacon

Cut the bacon into thin slices, and place it on a clean gridiron; turn it once or twice till done, and serve very hot. A shut-up wire gridiron placed over a clear fire is best, as the bacon is more easily turned. This is a very nice, but an extravagant way of cooking bacon.

Fried Bacon

It would perhaps be a better title to call this receipt bacon cooked in a frying-pan, as this is one of the few exceptions where a quantity of fat is not required. The bacon should be cut in rather thin slices and laid in a clean frying-pan that has never been burnt. Our chief care is, not to blacken the fat that runs away from the bacon, and therefore a fierce fire should be avoided. The slices of bacon should be turned occasionally, and cooked slowly. "When the bacon becomes transparent, it is sufficiently cooked. If the bacon is liked crisp and brown, rather more heat will be required. Avoid having too much fat in the frying-pan. Remember, you cannot fry bacon in an old burnt and blackened frying-pan if you wish it to look nice.