3. Boiled Bacon
Take not less than two pounds cut out of the small back. Plunge in a saucepan three parts full of boiling water. Boil briskly for one hour.
When put on a dish the rind will tear off quite easily. Remove it and dust the part over thickly with baked breadcrumbs.
4. Sausages
Prick the sausages well with a fork. Lay in a flat meat dish and cook for twenty to twenty-five minutes not on the stove but in a fairly quick oven. This prevents all smell and they will be well cooked.
5. Sausage Rolls
Prick one pound of best pork sausages and bake in the oven for twenty minutes on a flat dish. Cut each sausage lengthwise, roll round each half a thin rasher of raw bacon, put into a paste (as for meat pie, rec: [156]), wrap in hot buttered paper and bake for another twenty minutes.
6. Eggs in Gravy
Boil two or three eggs for not longer than three minutes, drop them for a few seconds into a bowl of cold water to chill them sufficiently to be held with the fingers. Carefully remove the shell without breaking the shape of the egg. Lay each carefully in a buttered dish side by side. The eggs if properly cooked will immediately acquire a flat shape. Pour over them a little good meat gravy and serve at once. The eggs thus prepared should not be hard; but it is difficult sometimes when removing the shell to leave the egg whole. Great care is required.