Bacon Broiled or Fried

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


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