Tasty Meals With Boiling Bacon

Press, Volume CIII, Issue 30405, 2 April 1964, Page 2

Tasty Meals With Boiling Bacon

A piece of boiling bacon is a most useful buy for there are many appetising ways of turning it into a meal. Here a boneless piece is cut into inch-thick slices and cooked in an orange and raisin sauce to make delicious Bacon Valencia. It may be simmered on top of the stove, cooked in an electric frying pan, or in a casserole tn the oven according to preference. BACON VALENCIA Ingredients: Inch-thick slices of bacon 1 large onion 3 large carrots i cup seeded raisins 1 green pepper 1 cup water 1 teaspoon brown sugar Juice of one large orange 1 teaspoon vinegar 1 tablespoon cornflour. Method: Cut bacon into pieces about one inch thick and soak in cold water for some hours. Drain, wipe on a cloth and fry until browned on both sides. Lift the meat into a casserole if cooking in the oven; if in pan or on top of the stove pour off excess fat and add sliced carrots, onion, chopped green pepper and raisins. Add a cup of water and cook covered very slowly for about hours or until the meat is tender. Mix orange juice, vinegar, sugar and cornflour. Place in a small saucepan and pour the liquid from the meat into it. Stirring, bring to the boil. Pour back over the meat. BOAST BACON, SPICED CRAB APPLES Crab apples make Roast Bacon with Spiced Crab Apples a most decorative meal. The small apples are cooked whole in a colourful spicy syrup and surround the dish with a

wreath which is as delicious to eat as it is beautiful to look at Any of the apples left over may be returned to the syrup and stored away to serve with another dish, another day. Ingredients: 1 piece boiling bacon Dripping 4 cups crab apples li cups sugar i cup vinegar A few cloves 1 teaspoon mixed spice Red colouring (Or if you have left over fruit syrup after bottling peaches or other fruits, use that adding vinegar, cloves and spice, and red colouring). Method: Soak the bacon at least 24 hours, changing the cold water once if it tastes very salt With a sharp knife or razor blade scrape the skin, then score deeply in narrow lines one way, then across the other to make tiny squares. Roast with dripping as if it is’ pork until tender and the top well crackled. Make a boiling syrup with sugar, vinegar, cloves and spice and colour it a good red. Wash and dry red crab apples and drop in a few at a time. Simmer until they are tender then allow to become cold in the syrup. Dish the meat on to a hot dish and surround with the apples.