Fried Rashers of Bacon and Poached Eggs is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic breakfast dish of bacon rashers that are cooked under a grill (broiler). The full recipe is presented here and I hope you enjoy this classic British version of: Fried Rashers of Bacon and Poached Eggs.
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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
BROILED RASHERS OF BACON (a Breakfast Dish).
803. Before purchasing bacon, ascertain that it is perfectly free from rust, which may easily be detected by its yellow colour; and for broiling, the streaked part of the thick flank, is generally the most esteemed. Cut it into thin slices, take off the rind, and broil over a nice clear fire; turn it 2 or 3 times, and serve very hot. Should there be any cold bacon left from the previous day, it answers very well for breakfast, cut into slices, and broiled or fried.
Time.—3 or 4 minutes.
Average cost, 10d. to 1s. per lb. for the primest parts.
Seasonable at any time.
Note.—When the bacon is cut very thin, the slices may be curled round and fastened by means of small skewers, and fried or toasted before the fire.
Modern Redaction
Ingredients:
thin rashers ob bacon, preferably cut from the flank
Method:
Pre-heat your grill, trim off any rid from the bacon, then place under the grill and cook for 2 0r 3 minutes, or until done to your liking.
