Soak the bacon for at least 1 hr. in warm water—if very dry or highly salted longer is needed, and the water should be changed. Scrape the underside and the rind as clean as possible. Put into a pan with cold water, just to cover. Bring slowly to the boil and remove any scum. Simmer gently until tender, allowing about 25 min. per lb. and 25 min. over, e.g. 2 lb. will take 75 min. or 1 hr. 15 min. if a thick piece, and rather less if a thinner piece. Take joint out and remove the skin—this comes off easily when the bacon is done. If to be eaten cold, allow to cool in the water in which it was cooked. To finish—drain well, then sprinkle the fat thickly with a mixture of browned breadcrumbs and brown sugar.