To sauté it, put a little butter or good fat in the pan; set it on the fire with your slice in it, sauté very gently, turning very often, and serve it on very thin toast.
32. Ham and Eggs.—While your ham is doing, break two fresh eggs in the pan, season slightly with salt and pepper, set it before the fire till the eggs are delicately done, and slip them whole carefully into your dish, without breaking the yolk.
33. Bacon.—The streaky part of a thick flank of bacon is to be preferred; cut nice slices not above a quarter of an inch thick, take off the rind, put to broil on the gridiron over a clear fire, turn it three or four times in the space of five minutes; this will be all the cooking required: serve it very hot. Though this is the best part, the whole of the bacon is still good, especially if not rank, which can be easily detected by its yellowish color: if too dry or salt, after it has been cut in slices, dip it into a little vinegar and water three or four times, and sauté as usual, it will make it softer and less salt: serve as usual. If any remain after a dinner of boiled bacon, it is also very good broiled or fried for next day’s breakfast.
34. Sausages.—Sausages are very frequently esteemed for breakfast. By all means, never use them, except you are confident that they are fresh. The skin must be transparent, that the meat should be seen through; they keep good two or three days in a cold place in summer, nearly a week in winter (with care). For the receipt how to make them in the homely way, see future letter.
35. Sausages, how to cook them.—Prick them with a pin all round about twenty times, put them on the gridiron over a gentle fire, turn three or four times, by doing which you will have them a very nice yellow color; dish them, and serve them very hot.