Pigs' liver, which many consider very nice, is treated in precisely the
same way, using a teaspoonful of powdered sage to two pounds of liver.
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.
FRIED TRIPE.
The tripe can be merely cut in squares, rolled in flour, salted and
peppered, and fried brown in drippings, or the pieces may be dipped in a
batter made as for clam fritters, or egged and crumbed like oysters, and
fried.
Pages:
177
178
179
180
181
182
183
184
185
186
187
188
189
190
191
192
193
194
195
196
197
198
199
200
201