Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

veal, sufficient for 10 persons. _Seasonable_ at any time. [Illustration: BOILED BACON.] BACON, Broiled Rashers of. 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 two or three 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_, 10_d._ to 1_s._ 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. BACON and HAMS, Curing of. The carcass of the hog, after hanging over-night to cool, is laid on a strong bench or stool, and the head is separated from the body at the neck close behind the ears; the feet and also the internal fat are removed. The carcass is next divided into two sides in the following manner:—The ribs are divided about an inch from the spine on each side, and the spine, with the ends of the ribs attached, together with the internal flesh between it and the kidneys, and also the flesh above it, throughout the whole length of the sides, are removed. The portion of the carcass thus cut out is in the form of a wedge—the breadth of the interior consisting of the breadth of the spine, and about an inch of the ribs on each side, being diminished to about half an inch at the exterior or skin along the back. The breastbone, and also the first anterior rib, are also dissected from the side. Sometimes the whole of the ribs are removed; but this, for reasons afterwards to be noticed, is a very bad practice. When the hams are cured separately from the sides, which is