_Mode_.--Cut the bacon into thin slices, trim away the rusty parts, and
cut off the rind. Put it into a cold frying-pan, that is to say, do not
place the pan on the fire before the bacon is in it. Turn it 2 or 3
times, and dish it on a very hot dish. Poach the eggs and slip them on
to the bacon, without breaking the yolks, and serve quickly.
_Time_.--3 or 4 minutes. _Average cost_, 10d. to 1s. per lb. for the
primest parts.
_Sufficient_.--Allow 6 eggs for 3 persons.
_Seasonable_ at any time.
_Note_.--Fried rashers of bacon, curled, serve as a pretty garnish to
many dishes; and, for small families, answer very well as a substitute
for boiled bacon, to serve with a small dish of poultry, &c.
BROILED RASHERS OF BACON (a Breakfast Dish).