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A Little Cook Book for a Little Girl by Caroline French Benton
page 22 of 149 (14%)
beef hash, and sometimes for a change you can put this in before
you put it in the frying-pan.


Broiled Bacon

Margaret's mother believed there was only one very nice way to
cook bacon. It was like this: Slice the bacon very, very thin,
and cut off the rind. Put the slices close together in a wire
broiler, and lay this over a shallow pan in a very hot oven for
about three minutes. If it is brown on top, then you can turn the
broiler over, but if not, wait a moment longer. When both sides
are toasted, lay it on a hot platter and put sprigs of parsley
around. This is much nicer than bacon cooked in the frying-pan
or over coals, for it is neither greasy nor smoky, but pink and
light brown, and crisp and delicious, and good for sick people
and little children and everybody.


Broiled Chops

Wipe off the chops with a clean wet cloth and trim off the edges;
if very fat cut rather close to the meat. Rub the wire broiler
with some of the fat, so that the chops will not stick. Lay in
the chops and put over a clear, red fire without flame, and toast
one side first and then the other; do this till they are brown.
Lay on a hot platter, and dust both sides with salt and a tiny bit
of pepper. Put bits of lemon and parsley around, and send to the
table hot.

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