[Illustration: BOILED BACON.]
_Mode_.--As bacon is frequently excessively salt, let it be soaked in
warm water for an hour or two previous to dressing it; then pare off the
rusty parts, and scrape the under-side and rind as clean as possible.
Put it into a saucepan of _cold_ water, let it come gradually to a boil,
and as fast as the scum rises to the surface of the water, remove it.
Let it simmer very gently until it is _thoroughly_ done; then take it
up, strip off the skin, and sprinkle over the bacon a few bread
raspings, and garnish with tufts of cauliflower or Brussels sprouts.
When served alone, young and tender broad beans or green peas are the
usual accompaniments.
_Time_.--1 lb. of bacon, 1/4 hour; 2 lbs., 1-1/2 hour.
_Average cost_, 10d. to 1s. per lb. for the primest parts.
_Sufficient_.--2 lbs., when served with poultry or veal, sufficient for
10 persons.
_Seasonable_ at any time.
TO CURE BACON IN THE WILTSHIRE WAY.