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2838. Fried Eggs, Smith

Cut from a round, raw, lean ham twelve thin, even slices, trim off skin all around, then place in frying pan one beside another with a tablespoon melted butter and briskly fry for a minute on each side. Remove, place one slice in a lightly buttered small frying pan and sprinkle over ham a very little freshly chopped parsley. Carefully crack two fresh eggs on slice of ham, season with a light saltspoon salt and light half saltspoon white pepper. Sprinkle a very little more chopped parsley over eggs, cover eggs with another slice of the ham, then set in a brisk oven for five minutes, remove and glide them on a hot dish. Prepare five other portions in a similar way. When all on dish decorate with a little parsley greens and serve.

N. B. To shorten preparation of eggs use two or three small pans at same time.


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