Pork Fried in Batter, or Egged and Bread-crumbed.
Roll very thin slices of breakfast bacon or fat pork in fritter batter, or egg and bread-crumb them, and fry them in boiling lard. Serve on toast or fried mush as a dish by itself, or as a garnish for beefsteak, fried chickens, breaded chops, etc.