RECIPE OF THE WEEK

Press, Volume XCIX, Issue 29339, 19 October 1960, Page 3

RECIPE OF THE WEEK

Roast Stuffed Bacon You can probably ring more changes on a piece of boiling bacon than any other joint. Whether you boll it or roast it, serve it hot or serve it cold you get a delectable meal. In this particular variation the meat is partly boiled, then split and filled with a celery, sage and walnut stuffing and served with Kenya baked potatoes and apple rings. Half a cup of cider in the gravy adds the finishing touch. Ingredients: 1 piece boiling bacon (about 41b) 2 tablespoons butter 1 chopped onion •1 cup chopped celery I cup chopped walnuts (or less) 1 teaspoon powdered sage 2 cups stale bread crumbs 1 egg Salt and pepper 3 apples Potatoes Flour, salt and pepper Method: Soak bacon piece for several hours in cold water, scrape the skin with a knife, recover with cold water and bring to the boil. Allow two hours’ cooking time for a 41b piece, one hour simmering, one hour roasting, or at the rate of 30 minutes’ cooking time In all for each pound. After an hour, remove from water and cut off 'the skin. Take out bone or cut a deep pocket.

Saute finely chopped celery and onion in butter until tender. Add walnuts, crumbs, sage, salt and pepper and a little hot water to moisten crumbs. Beat in one egg. Pack part of the stuffing into the pocket. Form remaining stuffing into small balls, roll in egg and fine brown breadcrumbs and bake or fry until crisp and golden. Par-boil potatoes, drain and roll well in \ seasoned flour. Place in the dripping round the meat and roast in a fairly hot oven, pricking the top fat of the joint with a skewer from time to time. Peel apples and core. Cut into rounds half an inch thick. Place on a buttered dish and sprinkle lightly with brown sugar. Bake until tender. Dish round the meat with a small seasoning ball on the centre of each.