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Fried Ham or Bacon


Cut the ham in very thin slices. Take off the rind, and, if the ham is old or hard, parboil it for five minutes. Have the pan hot, and, unless the ham is quite fat, use a teaspoonful of drippings. Turn the slices often, and cook from five to eight minutes. They can be served dry, or, if gravy is liked, add a tablespoonful of flour to the fat, stir till smooth, and pour in slowly a large cup of milk or water. Salt pork can be fried in the same way. If eggs are to be fried with the ham, take up the slices, break in the eggs, and dip the boiling fat over them as they fry. If there is not fat enough, add half a cup of lard. To make each egg round, put muffin-rings into the frying-pan, and break an egg into each, pouring the boiling fat over them from a spoon till done, which will be in from three to five minutes. Serve one on each slice of ham, and make no gravy. The fat can be strained, and used in frying potatoes.


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The Easiest Way in Housekeeping and Cooking (1903).

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