How To Cure Hams And Bacon (For Fifty Pounds)
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 186 of 825.
6 pounds of salt. 1 ounce of bicarbonate of soda. 2 1/2 pounds of sugar or 1 1/2 quarts of molasses. 1 ounce of saltpetre. 2 gallons or more of water.
Cook the onion until tender in butter, then chop with the pork until fine; freshen the anchovies, remove the bones and chop fine; add to the pork with the capers and other ingredients, and mix thoroughly. With the hands form into small cutlet shapes rather less than half an inch thick; sauté in hot butter, first on one side and then on the other, to a golden brown. Make a hole in the small ends of the cutlets and insert a sprig of parsley. Serve with fine vegetables, asparagus, peas, or string beans buttered.
Bacon As A Breakfast Relish
Cut the bacon in slices as thin as possible; this can be easily done if the rind be first removed; or slice down to the rind, then run the knife under the slice close to the rind. Lay the slices in a hot frying-pan; as soon as they begin to look clear, turn, and in a few seconds remove to a soft paper to drain. Or, in a double-broiler over a dripping pan set into a hot oven and let cook until the slices look clear.