Should you have too much of it boiled for one meal, place the balance
in shallow dishes--mess pans being the handiest--and let it grow cold.
When it is to be used, cut it into slices about half an inch thick and
three inches long; have your fat as hot as fire can make it; then slip
your slices into it, and fry it until it obtains a golden brown color
on both sides. When you take it out, lay it on cloths, and let the fat
drain off; and, when serving, sprinkle a little salt over it.