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1036
Enquire within upon everything
·
Robert Kemp Philp
451
1199.
Ham
or
Bacon
Slices.
Ham
or
bacon
slices
should
not
be
less
than
one-eighth
or
more
than
a
quarter
of
an
inch
thick,
and,
for
delicate
persons,
should
be
soaked
in
hot
water
for
a
quarter
of
an
hour,
and
then
well
wiped
and
dried
before
broiling.
If
you
wish
to
curl
a
slice,
roll
it
up,
and
put
a
wooden
skewer
through
it;
then
in
may
be
dressed
in
a
cheese-toaster
or
a
Dutch
oven.
1200.
Relishing
Rashers
of
Bacon.
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.
Then
grate
some
crust
of
bread
as
directed
for
ham,
and
powder
the
slices
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.
These
are
a
delicious
accompaniment
to
poached
or
fried
eggs:--the
bacon,
having
been
boiled
first,
is
tender
and
mellow.--They
are
an
excellent
garnish
round
veal
cutlets,
sweetbreads,
calf's
head
hash,
green
peas,
or
beans,
&c.
1201.
Anchovy
Sandwiches.
Anchovy
sandwiches
made
with
the
above,
will
be
found
excellent.
1202.
Anchovy
Toast.
Anchovy
toast
is
made
by
spreading
anchovy
paste
upon
bread
either
toasted
or
fried.
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