Bacon Broiled or Fried


Cut it evenly in thin slices or rashers, as they are generally called, pare from them all rind and rust, curl them round, fasten them with small slight skewers, then fry, broil, or toast them in a Dutch oven; draw out the skewers before they are sent to table. A few minutes will dress them either way. They may also be cooked without being curled. The rind should always be taken off, and the bacon gently toasted, grilled, or fried, that it may be well done without being too much dried or hardened: it should be cut thin.