Cut it in slices half an inch thick, pour boiling water on it, broil it with some thin slices of salt pork dipped in flour; then cut the liver and pork up into mouthfuls, put them in a frying-pan with a little butter, pepper, and salt, and stew them three or four minutes.
To Poach Eggs.
Beat the eggs to a froth, pour them into a buttered tin, set it on coals, add salt and butter, stir till cooked, and then put it on to buttered toast.
To Boil Eggs.
Put them into boiling water and allow three minutes if you wish only the white hardened, and five minutes if you wish them hard. Another and more delicate way is to break them into boiling water and let them boil three or four minutes. Then take them up with a skimmer, draining them well, and lay them on buttered toast, and spread a little butter on them.
Another, and the best way to boil them when in the shell, is to pour on boiling water and let them stand five minutes. Then pour it off and pour on more boiling water, and let them stand five minutes longer.
This is the way in which they are cooked in egg boilers, which are set upon the table.
A Salt Relish.
Cut salt pork into thin slices, fry them till crisp, take them out and pour a little water to the fat, dredge in a little flour, and put in a little pepper. Then cut up the pork in mouthfuls and put to this gravy.