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 Fried or grilled thin bacon rashers with fried eggs. Often a breakfast dish, this is known from around the beginning of the 17th Century, but seems, until the 19th Century, to have usually been with poached eggs, see Mrs.B, etc.  Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)FRIED RASHERS OF BACON AND POACHED EGGS. 802. INGREDIENTS: Bacon; eggs. Mode: Cut the bacon into thin slices, trim away the rusty parts, and cut off the rind. Put it into a cold frying-pan, that is to say, do not place the pan on the fire before the bacon is in it. Turn it 2 or 3 times, and dish it on a very hot dish. Poach the eggs and slip them on to the bacon, without breaking the yolks, and serve quickly. Time: 3 or 4 minutes. Average cost: 10d. to 1s. per lb. for the primest parts. Sufficient: Allow 6 eggs for 3 persons. Seasonable: at any time. Note: Fried rashers of bacon, curled, serve as a pretty garnish to many dishes; and, for small families, answer very well as a substitute for boiled bacon, to serve with a small dish of poultry, &c.  |
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