To Boil Bacon


When very highly salted and dried, it should be soaked for an hour before it is dressed. Scrape and wash it well, cover it plentifully with cold water, let it both heat and boil slowly, remove all the scum with care, and when a fork or skewer will penetrate the bacon easily lift it out, strip off the skin, and strew raspings of bread over the top, or grate upon it a hard crust which has been toasted until it is crisp quite through; or should it be at hand, use for the purpose the bread recommended, then dry it a little before the fire, or set it for a few minutes into a gentle oven. Bacon requires long boiling, but the precise time depends upon its quality, the flesh of young porkers becoming tender much sooner than that of older ones; sometimes too, the manner in which the animal has been fed renders the meat hard, and it will then, unless thoroughly cooked, prove very indigestible. From ten to fifteen minutes less for the pound, must be allowed for unsmoked bacon, or for pickled pork.

Smoked bacon (striped), 2 lbs., from 1¼ to 1½ hour; unsmoked bacon or pork, 1 to 1¼ hour.

Obs.—The thickest part of a large side or flitch of bacon will require from twenty to thirty minutes longer boiling than the thinner aide.