Fried Salt Pork.
Have the slices cut about one fourth of an inch thick. Drop them into boiling water and cook for five minutes. After draining the pieces of pork, put them in the frying-pan and set them on the fire. Let them cook slowly at first; then draw the pan to hotter part of the range, and cook more rapidly until they are crisp and brown. Draw the pan back, and, taking up the pork, arrange it on a hot dish.
Pour all the pork fat, except about two tablespoonfuls, into a bowl. Put the pan back on the fire, and into the fat remaining put one tablespoonful of flour. Stir until the mixture is smooth and brown; then gradually add half a pint of cold water. Simmer for three minutes, and then taste to be sure it is salt enough. Serve this gravy in a sauce bowl.
A brown sauce made in this manner is much more healthful and appetizing than the clear pork fat.