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Boiled bacon recipe
From Cookipedia
This is how boiled bacon would have been made in Mrs Beeton's day. As with most of her recipes, there is a good deal of common sense and it is still relevant today.
Ingredients
- 1 gammon joint 1.1 kg (2½ lb)
- Raspings (finely ground breadcrumbs)
- Water
Method
- As bacon is frequently excessively salty ,let it be soaked in warm water for an hour or two previous to dressing it up.
- Then pare off the rusty parts and scrape the underside and rind as clean as possible.
- Put it into a saucepan of cold water, let it come gradually to a boil and as the scum rises to the surface of the water, remove it.
- Let it simmer very gently until it is thoroughly done.
- Remove and drain, remove the skin and sprinkle with a few raspings and garnish with tufts of cauliflower or brussels sprouts.
- When served alone, young and tender broad beans or green peas are the usual accompaniments.
Chef's notes
Time: 1 lb of bacon, 45 minutes; 2 lbs, 1-1½ hour.
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
