Bacon Grilled is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic breakfast dish of bacon that's de-salted in boiling water, dried and then either curled and cooked in a casserole (Dutch oven) or is cooked directly. The full recipe is presented here and I hope you enjoy this classic British version of: Bacon Fraze.
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This is a classic recipe for a Victorian version of Bacon Grilled that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BACON GRILLED.—The slices should not be cut more than an eighth of an inch thick, and will eat much mellower if soaked in hot water for a quarter of an hour, and then dried in a cloth previously to grilling. If it is desired to have the bacon curled, cut it into slices about two inches long, roll it up, and put a little wooden skewer through it; cook in a Dutch oven for eight or ten minutes, turning it as it gets crisp. The ordinary method is, however, the best, as it is crisper and more evenly done.
Modern Redaction
Ingredients:
8 rashers of back bacon, cut no more than 3mm thick
Method:
Add the bacon to a bowl, pour over hot water and soak for 15 minutes. Dry well then cook under a hot grill, turning half way through, until done to your liking.
If you would like your bacon curled, use streaky bacon rather than back bacon. Cut into 5cm lengths then roll up loosely, secure with a cocktail stick, place in an oven-proof casserole dish (or Dutch oven) and bake in an oven pre-heated to 200°C for about eight to ten minutes, turning half way through.
