BACON

(bā′-kn). [W., baccun, prob. from Ger., bac he, a wild sow; “old Fr., for dried flesh or pork”—Craig.] The flesh of swine salted and dried, and subsequently either smoked or not. The term is usually restricted to the sides and belly so prepared; the other parts of the animal having distinctive names. Sometimes, though rarely, the term is extended to the flesh of bears, and of other like animals, cured in a similar manner. Qual., . When bacon has been properly prepared from young and well-fed animals, and is neither ‘stale’ nor ‘rusty,’ it forms a very wholesome and excellent article of food, especially adapted for a light or hasty meal, or as a relish for bread or vegetables. For persons with a weak stomach, and for invalids, great care should be taken to cook it without injuring its flavour, or rendering it indigestible. This is best effected by cutting it into slices of moderate thickne , and carefully broiling or toasting it; avoiding dre ing it too hastily, too slowly, or too much. The common practice of cooking it in almost wafer-like slices, until it becomes brown and crisp, renders it not merely indigestible, but also a most fertile source of heartburn and dyspepsia. Fried bacon is remarkably strong, and is hence more likely to offend the stomach than when it is broiled, or preferably toasted before the fire; the last being, of all others, the best way of dre ing it so as to preserve its delicacy and flavour. Gourmands, however, often esteem, as ‘une bonne bouche,’ bacon dre ed in the flame arising from the dropping of its own fat. Choice. Good bacon has a thin rind, and an agreeable odour, the fat has a firm consistence and a slightly reddish tinge; the lean is of a pleasing red colour, is tender, and adheres, whilst raw, strongly to the bone. When the fat is yellow, it is either ‘rusty’ or becoming so, and should be avoided. The streaky parts are not only those which are most esteemed, but are the most wholesome. Bacon should be broiled or toasted in front of the fire. The rashers should be in thin slices, and the rind should be removed. The melted fat from the bacon should never be wasted. To partake of all broiled meats in perfection they should be served up as soon as they are taken off the gridiron.