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.
BOILED BACON.