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Fried Ham and Eggs

Cut slices of ham very thin, trim off the rind, put into a frying-pan, cooking until crisp. Place on a hot platter; pour off some of the grease, then carefully break the eggs separately in a small plate so that no bad be cooked, and slip each egg gently into a frying-pan.

Do not turn them while frying, but gently tip the pan so that the hot lard will be over them all. Cook about three minutes; the white must retain its transparency so that the yolk can be seen through it. Lay a fried egg upon each slice of ham and serve hot.