Slice quite thin. Remove the rind, as it not only is unsightly but makes the slices curl up in the pan. Put pan half full of water on fire; when water is warm, drop the bacon in, and stir around until water begins td simmer. Then remove bacon, throw out water, fry over very few coals, and turn often. Remove slices while still translucent, and season with pepper. They will turn crisp on cooling. Some prefer not to parboil.
Slice as above. Turn broiler repeatedly until bacon is of a light brown color. Time, three to four minutes.
Put in enough cold water to just cover. Bring to a boil very gradually. Remove all scum as it arises. Simmer gently until thoroughly done. Two pounds take 1% hours; each additional pound, y% hour.
See Ham Omelet, near end of chapter.
Fry bacon as above, and remove to a hot plate. Slice the liver (that of any large game animal) thin. Flour and pepper it and place it in the pan. Turn frequently until done; then place a slice of bacon on each slice of liver and pour over it a gravy made as follows:
Pour off the fat and save it for future use. Pour in enough water to supply the quantity of gravy desired. Add the juice of a lemon. Boil and pour upon the bacon. If a richer gravy is desired, follow recipe given below.
This can be made with ham or salt pork, as well as with bacon. To make gravy that is a good substitute for butter, rub into the hot grease that is left in the pan a tablespoonful of flour, keep on rubbing until smooth and brown; then add two cups boiling water and a dash of pepper. A tablespoonful of catchup may be added for variety. If you have milk, use it instead of water (a pint to the heaping tablespoonful of flour), and do not let the flour brown; this makes a delicious white gravy.
Same as fried bacon, above. Pork should be Arm and dry. Clammy pork is stale.
Same as bacon; but it is usually so salty that it should be parboiled first, or soaked at least an hour in cold water.
Make a thick batter of corn meal one-third and flour two-thirds, or of flour alone. Fry a few slices of pork until the fat is tried out. Then cut a few more slices, dip them in the batter, drop them in the bubbling fat, season with salt and pepper, fry to a light brown, and eat while hot. It takes the stomach of a lumberjack to digest this, but it is a favorite variant in frontier diet.