12-16 rashers fresh bacon
Gelatine (see the instructions on the packet)
4 bay leaves
1 slice onion
Cut off the bacon-rinds, cover the bacon with 1 part vinegar to 2 parts water, add the onions and spices and boil for about 15 min.
Lay the bacon rashers in a dish.
Skim and sieve the liquid and boil up.
Stiffen with the gelatine dissolved in a little water and pour over the bacon.
Leave to cool before serving with rye-bread, vinegar or lemon.