Boiled bacon recipe: Difference between revisions
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''<span class="reviewTitle">Beeton's Bacon</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.4</span>/5 </span> | |||
<span class="reviewDesc">As with most of Mrs Beeton's recipes, they are simple, but very effective, this is no exception.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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Revision as of 16:40, 21 October 2021
| Boiled bacon recipe | |
|---|---|
 |
| Other publications - circa 1945 | |
| Servings: | Serves 4 |
| Calories per serving: | 802 |
| Ready in: | 3 hours 30 minutes |
| Prep. time: | 2 hours |
| Cook time: | 1 hour 30 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.1kg gammon joint (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.
Random recipe review
Beeton's Bacon
4.4/5
As with most of Mrs Beeton's recipes, they are simple, but very effective, this is no exception.
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