Boiled Bacon is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a joint of bacon that's boiled until cooked and which is typically served with vegetables and beans. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Bacon.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BOILED BACON.
804. INGREDIENTS.—Bacon; water.
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.
Modern Redaction
Ingredients:
1 joint of bacon
Method:
Place the bacon in large pan of water and set aside to soak for 1 hour.
After this time, clean and trim the joint then place in a large saucepan. Cover with cold water then gently bring to a boil. Reduce to a simmer, cover the pan and cook for about 90 minutes, or until the joint is very tender.
Remove from the pan and strip off the rind. Arrange on a serving dish, scatter a few raspings of dry bread, garnish with florets of cauliflower or halved Brussels sprouts and accompany with boiled young broad beans or green peas.
