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Bacon and Eggs, or Ham or Sausage and Eggs

This may be called a "country dish." In Devonshire and Cornwall it is the standing one when all others fail. A nice dish of bacon and eggs is to be had at every wayside house. It too often happens that this very plain repast is indifferently cooked. When the bacon or ham is fried see that the fat be quite free from burn before the eggs are slipped into it; baste them with the fat, trim them and drain the grease before dishing. Sausages should be slowly dressed, or they are apt to burst, and so spoil the appearance of a savoury meal. Serve with mashed potatoes round the dish. Time, about five minutes. Probable cost of bacon, 10d. to 1s. per pound; sausages, 10d. per pound.