Ham and Eggs.
Pour a little hot water in a frying-pan, if you use smoked raw ham for this dish, and cook the slices in it ten minutes. Let them get perfectly cold. Fry in their own fat until tender throughout and crisp at the edges. Drain the fat from them and arrange them upon a hot dish. Strain the fat, return to the pan, and fry the eggs without turning. Cut the ham in neat slices, lay an egg upon each, and serve.