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Fried Eggs with Salt Pork

Cut from a piece of lean salt pork twelve very thin slices; trim off the skin of each piece, arrange on a large frying pan with a tablespoon melted lard, fry two minutes on one side only, then turn carefully and crack twelve fresh eggs over them. Equally season with half teaspoon salt and two saltspoons white pepper, fry for one minute, then set in over for four minutes, remove, carefully slide them on a large hot dish and serve.