Procure a fine, fresh English breakfast bacon, and with a keen knife cut the under bones off; pare both edges neatly, also the end (the opposite side to the string which hangs it up). With the use of the same sharp knife, cut the necessary number of slices desired for immediate use, and no more. Thin slices are always preferable, so that the bacon, whether broiled or fried, will be crispy and tasty. When cutting off the slices be careful to avoid detaching them from the skin, also cut them crosswise, but never lengthwise. Arrange the slices on the broiler, and broil on a moderate fire for two minutes on each side ; dress the crispy slices on a hot dish, and serve immediately.

Four minutes will suffice for frying. See that the bacon is kept hanging by the string in a dry, cool place, but never put it on the ice.

A pinch of salt represents 205 grains, or a tablespoonful.

Half a pinch of pepper represents 38 grains, or a teaspoonful.

A third of a pinch of nutmeg represents 13 grains, or half a teaspoonful.