Fried Ham
The slices are always taken from a raw ham, but are most delicate when first simmered a short time: five minutes in a stewpan, dried with a clean cloth and put in a hot frying-pan, first removing the skin. The pan must be hot enough to scorch and brown both ham and gravy quickly. Lay the slices on a hot dish, pour into the gravy half a teacup new milk, pepper, and minced parsley; boil up and serve.--Mrs. S. T.