The Book of Household Management by Mrs. Beeton

[Illustration: BOILED BACON.] _Mode_.--As bacon is frequently excessively salt, let it be soaked in warm water for an hour or two previous to dressing it; then pare off the rusty parts, and scrape the under-side and rind as clean as possible. Put it into a saucepan of _cold_ water, let it come gradually to a boil, and as fast as the scum rises to the surface of the water, remove it. Let it simmer very gently until it is _thoroughly_ done; then take it up, strip off the skin, and sprinkle over the bacon a few bread raspings, and garnish with tufts of cauliflower or Brussels sprouts. When served alone, young and tender broad beans or green peas are the usual accompaniments. _Time_.--1 lb. of bacon, 1/4 hour; 2 lbs., 1-1/2 hour. _Average cost_, 10d. to 1s. per lb. for the primest parts. _Sufficient_.--2 lbs., when served with poultry or veal, sufficient for 10 persons. _Seasonable_ at any time. TO CURE BACON IN THE WILTSHIRE WAY.