Dressed Rashers of Bacon
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- cold boiled bacon
- bread raspings or grated crust
Instructions
- Slice the cold boiled bacon rather thicker than you would for frying.
- Strew the bacon lightly on both sides with fine bread raspings or with a grated crust that has been very slowly and gradually toasted until brown quite through.
- Toast or warm the rashers in a Dutch oven.
- Serve with veal cutlets or any other delicate meat.