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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.
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