Boiled Bacon is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic breakfast dish of bacon that's boiled to remove the excess salt before being coated in breadcrumbs and baked. The full recipe is presented here and I hope you enjoy this classic British version of: Bacon and Eggs.
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This is a classic recipe for a Victorian version of Boiled Bacon that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BACON, BOILED.—Bacon will boil better, and swell more freely, if the rind is stripped off before it is dressed. It should be boiled gently, from a-half to three-quarters of an hour being allowed to each pound, according to the thickness. When done, strew bread raspings over it, and place it before the fire to brown.
Modern Redaction
Ingredients:
400g bacon joint
8 tbsp breadcrumbs
Method:
Remove the rind from the bacon, place in a pan, cover with water and gently bring to a boil. Continue boiling gently, topping-up the water as needed, for about 50 minutes, or until the bacon is cooked through.
Remove the bacon joint from the water, dry thoroughly then place in a roasting tin and scatter the breadcrumbs over the top. Place in an oven pre-heated to 200°C and bake for about 20 minutes, or until nicely browned. Remove from the oven, rest for 5 minutes then slice and serve.
