The eggs from yesterday’s post needed some bacon to go with them.  Bacon and eggs are a classic weekend breakfast, and who am I to mess with a classic.  I figured I’d find some classic instructions to make the bacon with, since I was experimenting a bit with the eggs.

Warne’s Everyday Cookery was the book in which I found the bacon instructions that I used.  My copy was a Christmas gift to someone named Dorothy from her Mother and Dad in December, 1934.   20170320_134115-01.jpeg

Fried or Grilled Bacon or Ham

(Lard Grillé)

Back or streaky bacon is best for frying, though some people prefer rather lean bacon.  The bacon is cut into thin slices or rashers.  Remove the rind and rust and any small pieces of bone or gristle.  If rashers are cut at home, they should be prepared overnight to save time in the morning.  To Fry — Heat a frying pan, place the bacon in it and cook over low heat untill the fat is transparent, turning the rashers once or twice.  If cooked to quickly, the bacon becomes scorched and hard.  It is difficult to give an exact time for frying bacon, as some people prefer it crisp and dry, and others rather under-cooked.  To Dish — Serve the bacon on a hot dish and garnish it with small pieces of bread fried in the bacon fat.  Variations —  Cut some tomatoes in slices and fry these in the bacon fat, adding them just before the bacon is cooked.  In this case, they are dished either on the rashers of bacon, or in the centre  of the dish with the bacon arranged round.  After dishing the bacon, eggs may be fried in the fat, and dished on each rasher of bacon.  Grilled mushrooms or kidneys make an excellent accompaniment to bacon; left-over potatoes, if fried in the bacon fat, and well-drained, may be dished with it.

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Bacon, artfully garnished with fried bread.

I followed the instructions, cooking my bacon at a much lower temperature than usual, and garnishing with fried cubes of bread.  I thought the slower cooking time resulted in slightly leathery bacon, and since it took longer, I probably won’t bother doing it that way again.  The crisp little croutons, however, were crunchy and delicious, though really unnecessary.  And I ended up with more bread cube garnish than bacon!  The variations look good, and when I’m making bacon again, I might use some of them, if I have the right ingredients on hand.

 

When flipping farther through the book, I realized that I had made a hopelessly incomplete breakfast, according to the menu section at the back of the book.  Porridge, it seems, is mandatory at breakfast.  If not porridge, some other breakfast cereal.  Oops.  I didn’t get any complaints, and at least there was toast with home-made crabapple jelly!

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Appropriate breakfasts for spring.

Warne’s Everyday Cookery was edited by Mabel Wijey, and published in 1929.  Mine came with an attached bookmark advertising Valor Perfection Oil Cooking Stoves.

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