Breakfast Bacon

In early recipes for bacon and eggs – and I mean early, going back to the sixteenth century – the instructions were to take the whitest and youngest bacon and cut it into thin slices. These were placed in a dish, hot water was poured over them, and then they were left to stand for an hour or two, thus taking away the extreme saltiness. The next stage would be to take them on a long metal skewer and hold them to the heat of the fire to toast them. Today cooking bacon doesn’t quite need all t