Send up bacon with it, parsnips, or greens, and finely minced parsley and butter, [No. 261].
Mr. Gay’s Receipt to stew a Knuckle of Veal.—(No. 524.)
Take a knuckle of veal;
You may buy it or steal;
In a few pieces cut it,
In a stewing-pan put it;
Salt, pepper, and mace,
Must season this knuckle,
Then, what’s joined to a place[323-*]
With other herbs muckle;
That which kill’d King Will,[324-*]
And what never stands still[324-†]
Some sprigs of that bed,[324-‡]
Where children are bred.
Which much you will mend, if
Both spinach and endive,
And lettuce and beet,
With marigold meet.
Put no water at all,
For it maketh things small,
Which lest it should happen,
A close cover clap on;
Put this pot of Wood’s metal[324-§]
In a boiling hot kettle;
And there let it be,
(Mark the doctrine I teach,)
About, let me see,
Thrice as long as you preach.[324-‖]
So skimming the fat off,
Say grace with your hat off,
O! then with what rapture
Will it fill Dean and Chapter!
Slices of Ham or Bacon.—(No. 526.)
Ham, or bacon, may be fried, or broiled on a gridiron over a clear fire, or toasted with a fork: take care to slice it of the same thickness in every part.
If you wish it curled, cut it in slices about two inches long (if longer, the outside will be done too much before the inside is done enough); roll it up, and put a little wooden skewer through it: put it in a cheese-toaster, or Dutch oven, for eight or ten minutes, turning it as it gets crisp.
This is considered the handsomest way of dressing bacon; but we like it best uncurled, because it is crisper, and more equally done.
Obs.—Slices of ham or bacon should not be more than half a quarter of an inch thick, and will eat much more mellow if soaked in hot water for a quarter of an hour, and then dried in a cloth before they are broiled, &c.
Relishing Rashers of Bacon.—(No. 527.)
If you have any cold bacon, you may make a very nice dish of it by cutting it into slices about a quarter of an inch thick; grate some crust of bread, as directed for ham (see [No. 14]), and powder them well with it on both sides; lay the rashers in a cheese-toaster, they will be browned on one side in about three minutes, turn them and do the other.