me thickness in
every part.

If you wish it curled, cut it in slices about two inches long (if
longer, the outside will be done too much before the inside is done
enough); roll it up, and put a little wooden skewer through it: put it
in a cheese-toaster, or Dutch oven, for eight or ten minutes, turning it
as it gets crisp.

This is considered the handsomest way of dressing bacon; but we like it
best uncurled, because it is crisper, and more equally done.

_Obs._--Slices of ham or bacon should not be more than half a quarter of
an inch thick, and will eat much more mellow if soaked in hot water for
a quarter of an hour, and then dried in a cloth before they are broiled,
&c.

_Relishing Rashers of Bacon._--(No. 527.)

If you have any cold bacon, you may make a very nice dish of it by
cutting it into slices about a quarter of an inch thick; grate some
crust of bread, as directed for ham (see No. 14), and powder them well
with it on both sides; lay the rashers in a cheese-toaster, they will be
browned on one side in about three minutes, turn them and do the other.

_Obs._--These are a delicious accompaniment to poached or fried Eggs:
the bacon having been boiled[325-*] first, is tender and mellow. They
are an excellent garnish round veal cutlets, or sweet-breads, or
calf's-head hash, or green pease, or beans, &c.

_Hashed Venison._--(No. 528.)

If you have enough of its own gravy left, it is preferable to any to
warm it up in: if not, take some of the mutton gravy (No. 347), or the
bones and trimmings of the joint (after you have cut off all the
handsome slices you can to make the hash); put these into some water,
and stew them gently for an hour; then put some butter into a stew-pan;
when melted, put to it as much flour as will dry up the butter, and stir
it well together; add to it by degrees the gravy you have been making of
the trimmings, and some red currant jelly; give it a boil up; skim it;
strain it through a sieve, and it is ready to receive the venison: put
it in, and let it just get warm: if you let it boil, it will make the
meat hard.

_Hashed Hare._--(No. 529.)

Cut up the hare into pieces fit to help at table, and divide the joints
of the legs and shoulders, and set them by ready.

Put the trimmings and gravy you have left, with half a pint of water
(there should be a pint of liquor), and a table-spoonful of currant
jelly, into a clean stew-pan, and let it boil gently for a quarter of an
h