150 MEATS.
GRILLED SALT PORK.
TAKE quite thin slices of the thick part of side pork, of a clear white, and thinly streaked with lean ; hold one on a toasting fork be- fore a brisk fire to grill ; have at hand a dish of cold water, in which immerse it frequently while cooking, to remove the superfluous fat and render it more delicate. Put each slice as cooked in a warm covered pan ; when all are done, serve hot.
FRIED HAM AND EGGS.
CUT slices of ham quite thin, cut off the rind or skin, put them into a hot frying pan, turning them often until crisp, taking care not to burn the slices ; three minutes will cook them well. Dish them on a hot platter; then turn off the top of the grease, rinse out the pan, and put back the clear grease to fry the eggs. Break the eggs sepa- rately in a saucer, that in case a bad one should be among them it may not mix with the rest. Slip each egg gently into the frying pan. Do not turn them while they are frying, put keep pouring some of the hot lard over them with a kitchen spoon ; this will do them sufficiently on the upper side. They will be done enough in about three minutes ; the white must retain its transparency so that the yolk will be seen through it. When done take them up with a tin slice ; drain off the lard, and if any part of the white is discolored or ragged, trim it off. Lay a fried egg upon each slice of the ham, and send to table hot.
COLD BACON AND EGGS.
AN ECONOMICAL way of using bacon and eggs that have been left from a previous meal is to put them in a wooden bowl and chop them quite fine, adding a little mashed or cold chopped potato, and a little bacon gravy, if any was left. Mix and mould it into little balls, roll in raw egg and cracker crumbs, and fry in a spider the same as frying eggs ; fry a light brown on both sides. Serve hot. Very appetizing.
SCRAPPEL.
SCRAPPEL is a most palatable dish. Take the head, heart and any lean scraps of pork, and boil until the flesh slips easily from the bones. Remove the fat, gristle and bones, then chop fine. Set the liquor in which the meat was boiled aside until cold, take the cake of fat from the surface and return to the fire. When it boils put in the chopped
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