Boiled Bacon

Cooking time: see Stage 5
Preparation time: dependent on vegetables added
Main cooking utensil: large saucepan

You will need:
3lb smoked picnic shoulder or shoulder butt

Parsley sauce:
2 tablespoons butter
1/4 cup flour
2/3 cup ham stock
2/3 cup milk
2-3 tablespoons chopped parsley

1. Wash and soak salted pork or ham overnight or for several hours in cold water*

2. Put soaked (or unsoaked) into a saucepan, cover with cold water.

3. Bring the wanter to a boil, skim, i.e., remove any greyish scum floating on the top.

4. Add pepper, but no salt.

5. Put a lid on the pan and cook slowly allowing 35 minutes per lb.

6. Add vegetables, e.g., carrots, onions, potatoes, during cooking.

TO SERVE: Hot with vegetables and parsley sauce. To make the sauce for 4 people, heat butter, stir in flour, cook for several minutes, then gradually add ham stock, milk, seasoning, and parskely. Boil until thickened and smooth.

To serve cold: Cool in the liquid, remove rind, and coat with crisp bread crumbs.

TO STORE: In the refrigerator, keep covered to prevent drying.

*Mild-cure pork or ham cuts do not need soaking.

Printed in Canada. © Copyright Paul Hamlyn, Ltd. 1967

1 thought on “Boiled Bacon

  1. Propagatrix

    Egad, it’s a Name-That-’80s-Movie moment: “You said you didn’t like all the grease from fried bacon…so I boiled it.”


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