1832 - The Cook's Own Book

Bacon

DDV CULINARY

Cover a pound of nice streaked bacon or salt pork with cold water,
let it boil gently for three-quarters of an hour;
take it up, scrape the under side well, and cut off the rind:
grate a crust of bread not only on the top, but all over it,
and put it before the fire for a few minutes:
it must not be there too long, or it will dry it and spoil it.
Two pounds will require about an hour and a half, according to its thickness;
the hock or gammon being very thick, will take more.
The boiling of bacon is a very simple subject to comment upon; but our main object
is to teach common cooks the art of dressing common food in the best manner.
Bacon is sometimes as salt as salt can make it, therefore before it is boiled
it must be soaked in warm water for an hour or two, changing the water once;
then pare off the rusty and smoked part, trim it nicely on the under side,
and scrape the rind as clean as possible.

Mem.--Bacon is an extravagant article in housekeeping; there is often twice as much
dressed as need be: when it is sent to table as an accompaniment to boiled poultry or veal,
a pound and a half is plenty for a dozen people. A good German sausage is a very economical
substitute for bacon; or fried pork sausages.

Note.--Bacon in England and salt pork in America are the same thing.
What we name bacon, the English call ham.