Fried Ham
Ham for frying need not be quite so thin as for broiling. Put but little butter in the frying-pan, as their own fat is generally sufficient to cook them. Break an egg over the middle of each slice, and let it cook till the white is set, and the yolk appears round and yellow through it. Before it goes to table trim off nicely the discolored and ragged edges of the fried eggs. They look disgusting when left on.
Cold ham is excellent for broiling or frying, and very nice without any further cooking. Send it to table strewed with either nasturtion flowers, pepper-grass, or parsley. All these things have a fine flavor of their own, especially nasturtions.